Grilled Skirt Steak and Sweet Potatoes
By America's Test KitchenPublished on April 8, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ pounds sweet potatoes, unpeeled, sliced lengthwise into ½-inch-thick planks¼ cup extra-virgin olive oil Salt and pepper 1 ½ pounds skirt steak, trimmed and cut into 4 pieces1 tablespoon smoked paprika ¼ teaspoon cayenne pepper ¼ cup chopped fresh cilantro 2 tablespoons red wine vinegar 2 garlic cloves, minced
Before You Begin
Be sure to slice the skirt steak thin against the grain to ensure tenderness.
Instructions
- Combine potatoes, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Microwave, covered, until softened, 6 to 8 minutes, stirring halfway through microwaving. Pat steak dry with paper towels and sprinkle with paprika, cayenne, 1 teaspoon salt, and 1 teaspoon pepper. Combine cilantro, vinegar, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining 2 tablespoons oil in separate bowl; set aside.
- Grill steak over hot fire until well browned and meat registers 125 degrees (for medium-rare), 2 to 4 minutes per side. Grill potatoes until browned and tender, 2 to 4 minutes per side. Transfer steak to carving board and potatoes to platter and tent both loosely with foil. Let steak rest for 5 minutes. Slice steak thin against grain and arrange next to potatoes. Drizzle sauce over steak and potatoes. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 ½ pounds sweet potatoes, unpeeled, sliced lengthwise into ½-inch-thick planks
¼ cup extra-virgin olive oil
Salt and pepper
1 ½ pounds skirt steak, trimmed and cut into 4 pieces
1 tablespoon smoked paprika
¼ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
2 tablespoons red wine vinegar
2 garlic cloves, minced
Ingredients
1 ½ pounds sweet potatoes, unpeeled, sliced lengthwise into ½-inch-thick planks
¼ cup extra-virgin olive oil
Salt and pepper
1 ½ pounds skirt steak, trimmed and cut into 4 pieces
1 tablespoon smoked paprika
¼ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
2 tablespoons red wine vinegar
2 garlic cloves, minced
Ingredients
1 ½ pounds sweet potatoes, unpeeled, sliced lengthwise into ½-inch-thick planks
¼ cup extra-virgin olive oil
Salt and pepper
1 ½ pounds skirt steak, trimmed and cut into 4 pieces
1 tablespoon smoked paprika
¼ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
2 tablespoons red wine vinegar
2 garlic cloves, minced
Why This Recipe Works
Thin skirt steak cooks quickly. Microwaving the sweet potatoes ensures that they cook evenly on the grill.
Before You Begin
Be sure to slice the skirt steak thin against the grain to ensure tenderness.
Instructions
- Combine potatoes, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Microwave, covered, until softened, 6 to 8 minutes, stirring halfway through microwaving. Pat steak dry with paper towels and sprinkle with paprika, cayenne, 1 teaspoon salt, and 1 teaspoon pepper. Combine cilantro, vinegar, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining 2 tablespoons oil in separate bowl; set aside.
- Grill steak over hot fire until well browned and meat registers 125 degrees (for medium-rare), 2 to 4 minutes per side. Grill potatoes until browned and tender, 2 to 4 minutes per side. Transfer steak to carving board and potatoes to platter and tent both loosely with foil. Let steak rest for 5 minutes. Slice steak thin against grain and arrange next to potatoes. Drizzle sauce over steak and potatoes. Serve.
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