skirt steak with lemon and chili-roasted potatoes
One Pan :o)
Prep. time : 10 minutes...total time: 1 hr. 5 min....Serves 4
1 1/2 lbs. Yukon gold or new potatoes,cut into 1 in. pieces
3 tbsp. olive oil
1 tsp.chili powder
kosher salt and pepper
8 sprigs thyme
1 1/2 lbs. skirt steak
1 lemon, quartered
Directions: Heat oven to 425 F.
Mix the potatoes, oil chili powder, 1 teasp. salt, 1.4 tesp. pepper and thyme in a medium bowl.Transfer to a roasting pan and cook, stirring once, until crisp and golden brown, about 40 min.
Remove the potatoes from oven, tranfer to individual plates, and wipe the pan clean. Heat broiler.
Season the steak with 1 teasp. salt and 1/2 teasp. pepper. Place on the clean roasting pan.
Broil the steak to the desired doneness, 3-4 min. per side for medium-rare. transfer to cutting board and let rest 5 minutes before slicing. serve with the potatoes and lemon quarters.
Note: Skirt is a quick cooking, reasonably priced cut of beef. If you prefer a thicker, leaner piece, try boneless rib eye or strip steak and add 2-3 min. of cooking time per side.