1 1/2 pounds sweet potatoes, cut on the diagonal into 1/4-inch-thick slices
How to Make It
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.
I love this recipe. I made it the first time with flank steak because I couldn't find skirt, but preferred it the second time when I made it with skirt steak. I think it's a great cut of meat, contrary to other reviewers. I, personally don't think this sauce would be good with regular baked potatoes, but I'm a big fan of sweet potatoes. I made this in the broiler and the potatoes took a little longer to cook than the recipe says. Oh, after making it the first time as written, I added less olive oil the second time. We didn't miss it and it makes the dish healthier. I bet this sauce would also be great on fish!
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