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Skirt Steak and Beans over Grits

Print Recipe
A southwestern favorite made into a new south dish by using marinated bell peppers, skirt steak, and Margaret Holmes Pinto Beans.
Course Main Course
Total Time 15 minutes
Servings 4

Ingredients

  • 3/4 pound skirt steak; trimmed
  • 1 12 oz bottle steak marinade
  • 2 tablespoons vegetable oil
  • 1 15 oz can Margaret Holmes Pinto Beans
  • 1/3 cup marinated red bell peppers; chopped
  • 4 cups cooked grits
  • 2 tablespoons butter
  • dried parsley
  • fresh lime zest

Instructions

  • Place skirt steak in a large plastic storage bag alone with
    the marinade. Allow to marinate 4 hours or overnight.
  • Remove from marinade (discard) and slice (across the grain)
    into 1/2 inch slices.
  • Heat vegetable oil to almost smoking then quickly stir-fry steak
    for 3-4 minutes. Turn heat to low and add beans and red peppers;
    cook an additional 6 minutes.
  • Stir butter into hot grits and divide between 4 warmed bowls.
  • Top with steak and beans and sprinkle with a little dried parsley
    and lime zest.
    *This can be made with any left-over steak you have in the refrigerator.