Skirt Steak with Roasted Potatoes and Lemon Recipe

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Skirt Steak with Roasted Potatoes and Lemon Recipe

After purchasing all of the ingredients for another recipe, I noticed the skirt steak needed to marinate for a good 24 hours. Panic! It was too late for that. I was very hungry and needed to figure out a quick alternative. Luckily, this recipe from Real Simple came to the rescue.

Potatoes are cut into one-inch pieces, before being tossed with chili powder, thyme, salt, pepper. They are roasted in a hot oven until they are browned and crusty. With a nice squeeze of lemon, they are downright addictive.

Oh, and what about the steak? If there is any criticism, it's that the skirt steak is kind of an afterthought. It's just broiled at the end. Still, there is nothing wrong with a good steak.

  • Yield:serves 4
  • Active time: 20 minutes
  • Total time:1 hour

Ingredients

  • 1 1/2 pounds new potatoes, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon chili powder
  • Kosher salt and pepper
  • 8 sprigs thyme
  • 1 1/2 pounds skirt steak
  • 1 lemon, cut into eighths

Directions

  1. 1.

    Adjust the oven racks to the bottom third and the top third positions. Preheat the oven to 425°F. In a roasting pan, combine the potatoes, oil, chili powder, 1 teaspoon salt, 1/4 teaspoon pepper, and thyme. Toss well. When oven is ready, add the roasting pan to the bottom rack and cook until the potatoes are browned and soft, stirring every 10 minutes or so, about 40 minutes total. When done, divide the potatoes between four plates, and carefully clean out the roasting pan.

  2. 2.

    Turn the broiler to high. Season the steak with salt and pepper on both sides and drizzle with a little oil. Add the steak to the cleaned out roasting pan. Transfer the pan to the top oven rack and broil until steak is well seared on top, about three to four minutes. Flip the steak and repeat process. Set steak aside for five minutes to rest.

  3. 3.

    Thinly slice the steak against the grain. Divide the steak between the four plates, and serve with the lemon wedges.