Braised with an exotic blend of spices and then fried to a perfect crisp, this delicious shaved skirt steak is perfect for that special weekend dinner with friends or family.
Combine all of the ingredients together in a large bowl and mix until well combined. Set aside.
Preheat the oven to 350 degrees.
Place the steaks in a single layer in large nonreactive roasting pan. Mix well, then pour the braising liquid over the meat. Cover tightly with aluminum foil. Carefully place in the oven and bake for 2 hours.
Uncover the pan and allow the meat to cool in the cooking liquid for 1 hour in the refrigerator. When ready to proceed, pull meat into ½-inch strands with 2 forks.
Combine the onion and bell pepper in a bowl. Pour the lime juice on top and season with salt, to taste. Mix well and set aside.
Heat a large, heavy skillet over high heat until blazing hot. Add the vegetable oil and ½ of the meat. The objective is to make the meat crispy, so let it sit and sizzle until a crust forms, 5-7 minutes per side, taking care to avoid splatters. Repeat with remaining meat.
Toss the meat with the onion-pepper mixture, and serve immediately.