Skirt Steak and Potatoes With Herb Sauce

Grilled Skirt Steak and Potatoes With Herb Sauce
Quentin Bacon
To make the easy no-cook herb sauce, pulse parsley, oregano, garlic, red wine vinegar, olive oil, and cayenne pepper together in your food processor.

Get the recipe.
Serves 4
preparation
30
minutes
cooking
30
minutes

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

Directions

  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.
Kate Merker
May 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 64 %
  • Fat 42 g
  • Sat Fat 9 g
  • Cholesterol 97 mg
  • Sodium 503 mg
  • Carbohydrate 14 g
  • Fiber 2 g
  • Sugar 3 g
  • Protein 37 g
What does this mean? See Nutrition 101.