Kick-start your long weekend with a grilled steak and potato dinner. Served with a thick chimichurri-style parsley sauce, this classic combination is far from boring. Instead of regular potatoes, the recipe calls for sweet potatoes. They taste excellent with a smoky char from the grill. Skirt steak is Tim Love's favorite piece of meat, so don't be afraid to embrace this quick-cooking, juicy cut. Pour a glass of Pinot Noir and let the lounging begin! To get the recipe, keep reading.
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
- Heat grill to medium.
- Place the parsley, oregano, and garlic in 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.
- Main Dishes, Beef
- North American