Grilled Skirt Steak and Potatoes with Herb Sauce

Photo: Quentin Bacon
Recipe from Real Simple

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 593
  • Calories from fat: 64%
  • Fat: 42g
  • Saturated fat: 9g
  • Cholesterol: 97mg
  • Sodium: 503mg
  • Carbohydrate: 14g
  • Fiber: 2g
  • Sugars: 3g
  • Protein: 37g

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.
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