This is a quick and easy meal, even for a weeknight. Enjoy!
Grilled Skirt Steak with Roasted Potatoes and Onions
by Sharyl Wolter
skirt steak, about 2 pounds
4 red potatoes
Preheat oven to 450°F (total cooking time is 30–45 minutes).
Quarter the red potatoes and slice the onions, set the onions aside. Put the potatoes in a baking dish and drizzle liberally with the jalapeno olive oil and salt and pepper, to taste (do the same to the onions). Bake about 15 minutes and then add the onions to the baking dish and return it to the oven, cooking another 15–25 minutes, until the potatoes are tender and crispy. Check them at the 30 minute point and cook longer if needed.
While the potatoes are cooking, drizzle the jalapeno olive oil over the skirt steak and add salt and pepper to taste.
Grill the skirt steak, over high heat, for about 3 minutes per side for medium to medium rare (see photo). Keep an eye on the grill because the olive oil may make the grill flame. Remove meat from grill and let it rest for 5–10 minutes before slicing. Slice this type of meat against the grain, at a slight angle.
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