Skirt Steak With Lemon and Chili-Roasted Potatoes
Serves 4|
Hands-On Time:
10m
|
Total Time:
1hr
05m
Ingredients
- 1 1/2 pounds new potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- 8 sprigs thyme
- Kosher salt and pepper
- 1 1/2 pounds skirt steak
- 1 lemon, quartered
Directions
- 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.
- 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.
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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