Grilled Skirt Steak and Potatoes with Herb Sauce

Real Simple
Grilled Skirt Steak and Potatoes with Herb SauceRecipe
Photo: Quentin Bacon
Makes 4 servings


+ Add To Shopping List
2 cups fresh flat-leaf parsley
1/4 cup fresh oregano
2 cloves garlic
1 teaspoon red wine vinegar
1/2 cup extra-virgin olive oil
1/4 teaspoon cayenne pepper
3/4 teaspoon kosher salt
1 1/2 pounds skirt steak
1/2 teaspoon black pepper
1 1/2 pounds sweet potatoes, cut on the diagonal into 1/4-inch-thick slices


Prep: 30 Minutes

Heat grill to medium. Place the parsley, oregano, and garlic in the bowl of a food processor and pulse until roughly chopped. Add the vinegar, oil, cayenne, and 1/2 teaspoon of the salt and pulse to combine; set aside.

Season the steak with the remaining salt and the pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing.

Meanwhile, as the steak cooks, toss the potatoes in a large bowl with 1/3 cup of the herb sauce. Place them on the grill in a single layer. Cook, turning once, until tender, about 4 minutes per side. Divide the steak and potatoes among individual plates and serve with the remaining herb sauce on the side.

Tip: For a quick boost, toss this fresh, flavorful sauce with pasta or spoon it over chicken, fish, or pork.

Created date

May 2007

Nutritional Information

Calories 593
Caloriesfromfat 64 %
Fat 42 g
Satfat 9 g
Cholesterol 97 mg
Sodium 503 mg
Carbohydrate 14 g
Fiber 2 g
Sugars 3 g
Protein 37 g