Grilled Skirt Steak and Potatoes with Herb Sauce

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

Preparation

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.