This recipe appears in:Sunday Supper: Grilled Herb Skirt Steak With Lemon-Feta Potatoes
Blasted with lemon and infused with herbaceous Greek flavors, this skirt steak is a pick-me-up during a slow-to-start spring. When paired with lemony, feta-topped potatoes, it makes for a satisfying weekend meal.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
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- For the Steak:
- 1 1/2 pounds skirt steak, trimmed
- 1/2 cup red wine vinegar
- 1/2 cup juice from about 4 lemons, divided
- 5 large cloves garlic
- 2 1/2 teaspoons dried oregano, divided
- 2 teaspoons dried thyme, divided
- 1 teaspoon dried mint
- 4 1/2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- For the Potatoes:
- 1 1/2 pounds small potatoes cut into wedges
- 1/4 cup plus 1 tablespoon dry white wine
- 1/4 cup crumbled feta
Place skirt steak in a large resealable plastic bag. Add red wine vinegar, 2 tablespoons lemon juice, 3 cloves smashed garlic, 2 teaspoons oregano, 1 teaspoon thyme, mint, 2 tablespoons olive oil, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Seal, squish around to combine, and place in the refrigerator to marinate for 4 to 12 hours.
Adjust oven rack to upper-middle position and preheat oven to 400°F.
Place potatoes in an oven-safe baking pan. Mince remaining 2 cloves garlic and add to potatoes along with remaining 2 1/2 tablespoons olive oil, remaining lemon juice, 1/2 teaspoon oregano, 1 teaspoon thyme, wine, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine and place in oven to roast.
After the potatoes have been cooking for about 15 minutes, light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill steak over high heat until deeply browned on both sides, 3 to 5 minutes per side. Remove to a cutting board and let rest for 10 minutes.
Remove potatoes from the oven and toss with feta. Taste and adjust seasoning, if necessary. Slice meat against the grain into 1/4-inch strips and serve immediately with potatoes.