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Skirt Steak With Lemon and Chili-Roasted Potatoes

Skirt Steak With Lemon and Chili-Roasted Potatoes
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 425° F. In a roasting pan, toss the potatoes, oil, chili powder, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Roast, stirring once, until golden brown and crisp, 40 to 45 minutes. Transfer to plates.
  2. Heat broiler. Wipe out the roasting pan. Season the steak with 1 teaspoon salt and ½ teaspoon pepper. 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.
By March, 2008

Nutritional Information

  • Per Serving
  • Calories 577Calories From Fat 44%
  • Fat 17g
  • Sat Fat 8g
  • Cholesterol 99mg
  • Sodium 1085mg
  • Protein 49g
  • Carbohydrate 30g
  • Fiber 4g
  • Sugar 1g
What does this mean? See Nutrition 101 .

Quick Tip

For a thicker, leaner cut of beef, try boneless rib eye or strip steak and add 2 to 3 minutes of cooking time per side.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.