Skirt steak with sweet pepper garnish

Ingredients:

• 0.5 kg small red potatoes, cut in half
• 0.6 kg skirt steak
• 1 tbsp. l. olive oil
• 3 sweet peppers (any color), thinly sliced
• Half an onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 3 tablespoons tomato paste
• 3 tbsp. l. chopped parsley
• Juice of half a lemon + lemon wedges for serving

Preparation:

1. Place the potatoes in a saucepan and cover with cold water to a level about 2 cm above the potatoes; season with salt. Bring to a boil and cook until tender, about 8 minutes, then drain.
2. Meanwhile, cut the steak crosswise into 8 pieces and season with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. Add the steak (in batches if necessary) and cook until medium-rare, 1-5 minutes per side, depending on the steak's thickness. Transfer the steak to a plate and cover with aluminum foil.
3. Reduce the heat under the skillet to medium and add the bell pepper, onion, garlic, a splash of water, and 1/4 teaspoon of salt. Cook, stirring frequently, until the vegetables are slightly softened, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Increase the heat to medium-high, add 3/4 cup of water, and cook until the vegetables are softened, about 4 minutes. Stir in the potatoes, parsley, and lemon juice. Divide the steak among plates and serve with the vegetables and lemon wedges.