Best 2 Grilled Skirt Steak With Roasted Potatoes Recipes

**Grilled Skirt Steak with Roasted Potatoes: A Flavorful and Satisfying Meal**

Savor the tantalizing flavors of grilled skirt steak and roasted potatoes in this delectable dish that combines the best of both worlds. The skirt steak, known for its bold and beefy taste, is marinated in a flavorful blend of spices, herbs, and olive oil, infusing it with a mouthwatering savoriness. Perfectly grilled over high heat, the steak develops a beautifully charred exterior while maintaining a tender and juicy interior. Accompanying the steak are roasted potatoes, tossed in a mixture of olive oil, garlic, and rosemary, resulting in crispy, golden-brown exteriors and fluffy, tender interiors. The combination of the flavorful steak and roasted potatoes creates a harmonious balance of textures and flavors that will delight your taste buds.

Here are our top 2 tried and tested recipes!

QUICK-MARINATED SKIRT STEAK WITH SRIRACHA POTATOES AND SPINACH

Quick-Marinated Skirt Steak With Sriracha Potatoes and Spinach image

Roasted potatoes are pretty delicious, but they're even better when you douse them with spicy mayo and a shower of bonito flakes. Served here with steak and spinach.

Provided by Rhoda Boone

Categories Potato Kid-Friendly Quick & Easy Dinner Steak Spinach Soy Sauce 22-Minute Meals Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher Small Plates

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 pound small fingerling potatoes, halved lengthwise
5 tablespoons vegetable oil, such as grapeseed, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup plus 1 tablespoon soy sauce, divided
1/4 cup hot chile paste, such as sambal oelek
1 1/2 pounds skirt steak, cut into four equal-sized pieces
1/4 cup chicken or vegetable broth
1 1/2 pounds spinach, trimmed if needed
3 tablespoons mayonnaise
1 tablespoon Sriracha paste
Bonito flakes, for serving (optional)

Steps:

Place a rimmed baking sheet in oven and preheat oven to 450°F.
In a large bowl, toss potatoes with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on pre-heated baking sheet, and roast until golden brown and tender, tossing halfway through, about 20 minutes.
In a medium bowl, whisk together 2 tablespoons oil, 1/4 cup soy sauce, chile paste, and 1/4 teaspoon each salt and pepper. Add steaks, turning to coat them in the marinade, and let stand at room temperature for 5 minutes.
Meanwhile, heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons oil and let oil heat briefly. Working in batches if necessary, sear steaks until medium rare, 3 to 4 minutes per side. Remove steaks from skillet and transfer to a cutting board or plate to rest, reserving skillet.
Add broth and remaining 1 tablespoon soy sauce to skillet over medium-high heat, scraping bottom of skillet to deglaze the pan. Add spinach to the skillet and cover; cook until wilted, about 3 minutes.
In a medium bowl, mix mayonnaise and sriracha. Divide spinach among four plates and top with steak; serve potatoes alongside, drizzled with sriracha mayo and garnished with bonito flakes, if desired.

CHURRASCO (GRILLED MARINATED SKIRT STEAK)

Churrasco (Grilled Marinated Skirt Steak) image

Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.

Provided by Von Diaz

Categories dinner, meat, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds skirt steak or tri-tip (see Tip)
3 large garlic cloves
1 tablespoon fresh oregano leaves, finely chopped
1 tablespoon white vinegar
2 teaspoons olive oil
1 tablespoon adobo seasoning (preferably Loísa or Badía brands)
2 teaspoons kosher salt (such as Diamond Crystal), plus more to taste
1/3 cup fresh lime juice
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/4 cup fresh cilantro leaves, finely chopped
1/4 cup fresh oregano leaves, finely chopped
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon freshly ground black pepper

Steps:

Pat the steaks dry and place in a large zip-top bag.
Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.

Tips:

Choose the right steak: Skirt steak is a thin, flavorful cut of meat that is perfect for grilling. Look for a steak that is about 1 inch thick and has good marbling.
Marinate the steak: Marinating the steak in a mixture of olive oil, garlic, herbs, and spices will help to tenderize it and add flavor.
Preheat your grill: Preheat your grill to medium-high heat before adding the steak. This will help to create a nice sear on the outside of the steak while keeping the inside cooked to perfection.
Cook the steak quickly: Skirt steak cooks quickly, so it is important to keep a close eye on it while it is grilling. Cook the steak for 3-4 minutes per side, or until it is cooked to your desired doneness.
Let the steak rest: Once the steak is cooked, let it rest for a few minutes before slicing and serving. This will help the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.

Conclusion:

Grilled skirt steak with roasted potatoes is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The steak is tender and flavorful, and the roasted potatoes are crispy and golden brown. This dish is sure to please everyone at the table.