This easy recipe from Real Simple puts a delicious dinner on the table, fast. Small potatoes are roasted in a hot oven until they're soft inside with a crisp exterior, and the medium-rare skirt steak doesn't require any marination before broiling until tender. For an easy weeknight dinner, it doesn't get much better.
- Yield:serves 4
- Active time: 20 minutes
- Total time:1 hour
- 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
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.
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.
Thinly slice the steak against the grain. Divide the steak between the four plates, and serve with the lemon wedges.