Skirt Steak w/ Italian Chimichurri + Potatoes
The perfect steak and potatoes dinner
One of my favorite dinners is a GOOD steak and potato combination. To me, it’s the ultimate meal! The best part is there are many different variations and ways to do it without it ever getting old.
This seared skirt steak with Italian Chimichurri is something my mom has made for us since I was a kid. I can’t remember where she got the recipe for it, but I remember the piece of paper with the recipe taped on the back of our spice cabinet. It was something we went back to again and again thanks to its simplicity to make yet complexity of flavor.
Alongside the beautifully cooked steak and sauce, you need something to eat with it, and these crispy yet soft-centered potatoes are JUST the thing!!
Without further to do, here is the recipe:
Skirt Steak, Italian Chimichurri and Potatoes
Ingredients:
Steak:
1lb Skirt Steak
2 tbsp salted butter
2 tbsp olive oil
4 anchovy filets
1 tsp dried oregano
½ tsp crushed red pepper flakes
4 cloves garlic, minced
2 tsp lemon juice
2 tbsp flat leaf parsley, finely chopped
Salt & Pepper
Potatoes:
1 tsp baking soda
2 tbsp kosher salt
4 lbs (6 to 7 Russet potatoes), peeled, cut into 1.5-inch or 4cm cubes
1 cup neutral oil, plus 4 tbs, such as avocado, sunflower, grapeseed, etc.
Steps:
Italian Chimichurri:
Place a medium saute pan over medium-low heat. Add the butter and olive oil. Once the butter has melted, add the anchovies and saute until they start to break down, about 1 minute. Add the oregano, crushed red pepper, and garlic and saute for 2 to 3 minutes to allow the anchovies to break down completely and the garlic to cook. Take the pan off the heat and transfer it to a bowl; allow to cool for 2 to 3 minutes. Stir in the lemon juice and parsley. Taste and season with salt and pepper if desired.
Skirt steak:
Heat a pan to medium-high heat. Season both sides of the steak with a generous amount of salt and pepper. Drizzle oil onto the hot pan.. Sear the steak for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes before slicing. Slice and top with the sauce.
Potatoes:
Heat the oven to 450°F. Bring a large pot of water to a boil. Add the baking soda, salt, and potatoes. Boil the potatoes for 5 to 8 minutes, until softened but not quite cooked all the way through.
Pour out the excess water and vigorously shake the potatoes in the dry pot to create crumbly edges.
In a high-sided 9 x 13 pan, add 1 cup of oil. Add the potatoes, a sprinkle of salt, and roast in the oven for 1 to 1 hour 15 mins, mixing every 20 minutes to toss the potatoes in oil.
Drain potatoes with a slotted spoon onto a wire rack tray. Season with salt.
Enjoy!!!
Here is a PDF printout version for you:
As always, if you have any questions feel free to ask away! And if you recreate this beauty please take pictures and share them with me!!! I LOVE to see your recreations