- Calories 577
- Caloriesfromfat 44%
- Fat 17g
- Satfat 8g
- Cholesterol 99mg
- Sodium 1085mg
- Carbohydrate 30g
- Fiber 4g
- Sugars 1g
- Protein 49g
Skirt Steak with Lemon and Chili-Roasted Potatoes
Photo: Kana Okada
How to Make It
Heat oven to 425° F.
Mix the potatoes, oil, chili powder, 1 teaspoon salt, 1/4 teaspoon pepper, and thyme in a medium bowl. Transfer to a roasting pan and cook, stirring once, until crisp and golden brown, about 40 minutes. Remove the potatoes from oven, transfer to individual plates, and wipe the pan clean.
Heat broiler. Season the steak with 1 teaspoon salt and 1/2 teaspoon pepper. Place on the clean roasting pan. Broil the steak to the desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing.
Serve with the potatoes and lemon quarters.
Upgrade: Skirt steak is a quick-cooking, reasonably priced cut of beef. If you prefer a thicker, leaner piece, try boneless rib eye or strip steak and add 2 to 3 minutes of cooking time per side.
RubenNone's Review
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kabrobinson's Review
The potatoes were delicious - this may be my go-to roasted potato recipe from now on! And I am someone who always over or under-cooks steak, but this turned out beautifully!
Zabella's Review
I followed the recipe, except I used flat iron steak and red potatoes. A squeeze of fresh lemon juice on the chili roasted potatoes was heavenly. My husband loved it!
maddiegirl444's Review
I made this for Valentine's night dinner. Next time, I think I might grill the steak rather than broiling due to my oversensitive smoke detectors. I served the steak and potatoes with broccoli and it was a hit!
Savnicole's Review