1/2 pound skirt steak
4 tablespoons of olive oil
4 cloves garlic, cut in half
1 red bell pepper, cut into small cubes
4 tablespoons of English Worcestershire sauce
1 1/2 cups (12 ounces) hot beef broth
1/2 pound skirt steak
4 tablespoons of olive oil
4 cloves garlic, cut in half
1 red bell pepper, cut into small cubes
4 tablespoons of English Worcestershire sauce
1 1/2 cups (12 ounces) hot beef broth
Heat the olive oil in a large skillet over medium-high heat and add the steaks
Add the garlic, bell pepper, and season with Worcestershire sauce
Gradually add the hot beef broth to the skillet, cover it, and cook until the steak is tender and well done
Serve immediately with the sauce that has formed in the skillet and white rice.
