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Grilled Skirt Steak and Potatoes with Herb Sauce

Photo: Quentin Bacon
Prep time 30 mins
Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.