Tiger Spiced Skirt Steak, Caramelized Peppers & Onions

Tiger Spiced Skirt Steak, Caramelized Peppers & Onions

Beefy skirt steak is paired with a savory and spicy sauce to create one powerhouse of a dish and while the steak is a big attraction, it's the Tiger Spice that seals the deal.


  • Skirt Steak  ·  1 1/2 pound 
  • Tiger Spice  ·  1/2 cup 
  • Red Bell Peppers, thinly sliced  ·  2 
  • Onion, large, thinly sliced  ·  1 
  • Neutral Oil  ·  1 tablespoon 


Watch this Recipe on our Epicurean Kitchen Channel

Cut skirt steak into pieces that will fit your cast iron skillet. Season liberally on both sides with Herbies Tiger Spice.

Heat a cast iron skillet on medium high heat.

Add oil to skillet, then place skirt steak in pan, careful not to overcrowd the pan and let sear on one side 3-5 minutes, until deep brown. Flip steak and let sear on the second side 2-4 minutes until the internal temperature reaches 125 degrees.

Remove from pan and let rest 10 minutes loosely covered with foil.

Wipe out skillet and return to medium high heat. Add the remaining oil.

Add the sliced peppers and onions to the pan turning to coat and let caramelize, turning occasionally until they are brown and softened.

Add a generous pinch of tiger spice and mix in. Turn off heat.

Slice steak thinly on the bias and top with the peppers and onions.

Serve warm.

Food TypeBeef
Cooking MethodBraised/Pan seared
Herb/SpiceHerbies Tiger Spice