Skirt Steak with Roasted Potatoes and Sautéed String Beans

Thursday, April 25, 2013

I won't lie, this one is a collaboration with hubby as he is the steak master. Roasted potatoes and string beans are by yours truly.

Skirt steak (about 4 ounces per person)

For Steak Marinade:
2 tbsp of soy sauce (we use low sodium)
1 tsp chopped garlic
1 tsp ground ginger
1 tsp brown sugar
Squeeze of fresh lemon
Salt and pepper to taste

Combine above ingredients in a bowl, mix well. Wash and dry steak. Marinade for a few hours, or even better, overnight. Sometimes, we even marinade it for 2 nights, this results in amazing steak.

Spray a broiler pan with cooking spray. Broil on high but FAR from flame 4 minutes per side. More up closer to flame and broil another 1-2 minutes per side, depending on thickness of steak and how you like your steak. This cooking time results in medium/medium well steak depending on steak thickness. You can play with the time depending on your preference.

Last night, we had this steak with a side of roasted red potatoes and string beans. I often serve this over salad as well. In fact, will be making a kale salad with skirt steak over it tonight as I have some leftover steak and a bunch of kale.

Roasted Potatoes

4-6 red potatoes unpeeled but washed and blemishes removed cut into ½ inch pieces
2 tablespoons of oil (I used black truffle oil as I had it on hand but any oil will do)
Salt to taste

Preheat oven with baking dish in it on highest possible temperature. Mine is 450. Once preheated, reduce temperature to 425. Carefull add your potatoes. Roast about ½ hour turning occassionally.

String Beans
1/2 pound of string beans or french beans
1 tbsp oil (I use grape)
Salt/ pepper to taste

Wash and spin dry string beans, remove tails on both sides.
Preheat oil for about 2 minutes. When nice and hot, add your string beans. Cook about 15 minutes total, flipping over occasionally. We like them w a bit seared. Add salt and pepper to taste.

If you are interested in the salad over steak, I have a variation of that here

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