Friday, March 6, 2009

Skirt Steak with Lemon and Chili-Roasted Potatoes

Another recipe from Real Simple. This was was really good, but we changed it up quite a bit. We used red potatoes, because Mom taught me that you can never go wrong with those. Plus, you don't have to peel them! We didn't use sprigs of thyme, we used the chopped thyme spice from the spice rack. And we skipped the lemon garnish. Next time, instead of the skirt steak, we might try ribe eye or strip steak.

  • 1 1/2 pounds Yukon gold or new potatoes, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon chili powder
  • kosher salt and pepper
  • 8 sprigs thyme
  • 1 1/2 pounds skirt steak
  • 1 lemon, quartered
  • 1Heat 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.
  • 2Heat 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.
  • 3Serve with the potatoes and lemon quarters.

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