Skirt Steak and Potatoes With Herb Sauce

Photo by Quentin Bacon
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 593 calories
    • Calories 64 calories from fat
    • Fat 42 g
    • Sat Fat 9 g
    • Cholesterol 97 mg
    • Sodium 503 mg
    • Protein 37 g
    • Carbohydrate 14 g
    • Sugar 3 g
    • Fiber 2 g


  1. Check 2cups fresh flat-leaf parsley
  2. Check 1/4cup fresh oregano
  3. Check 2 cloves garlic
  4. Check 1teaspoon red wine vinegar
  5. Check 1/2cup extra-virgin olive oil
  6. Check 1/4teaspoon cayenne pepper
  7. Check 3/4teaspoon kosher salt
  8. Check 1 1/2pounds skirt steak
  9. Check 1/2teaspoon black pepper
  10. Check 1 1/2pounds sweet potatoes, cut on the diagonal into 1/4-inch-thick slices


  1. Heat grill to medium.
  2. Pulse the parsley, oregano, and garlic in a food processor until roughly chopped. Add the vinegar, oil, cayenne, and ½ teaspoon salt; pulse to combine. Set aside.
  3. 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; let rest 5 minutes before slicing.
  4. Meanwhile, toss the potatoes in a large bowl with ⅓ cup of the herb sauce.
  5. Place the potatoes on the grill in a single layer. Cook, turning once, until tender, about 4 minutes per side.
  6. Divide the steak and potatoes among plates and serve with the remaining herb sauce on the side.