Skirt Steak with Crispy Garlic Potatoes

Martha Stewart says these steaks are perfect for a hot skillet because they are well marbled. Her tip: “Cook them to medium-rare so they’ll be tender, not tough.”

2 garlic cloves

coarse s & p

1/2 tsp dried thyme

1 T olive oil

1 1/2 lbs red new potatoes, slice 1/4″ thick

1 1/2 lbs skirt steak, cut into 4 equal pieces

1. Heat oven to 475. Finely chop garlic, and sprinkle with salt. Using a chef’s knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 T oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20-25 minutes.

2. Meanwhile, heat a large skillet or grill pan over high. Season steaks with s & p, and cook (in two batches if necessary) until medium-rare, 3-6 minutes per side (depending on thickness of steak). Transfer to a plate to rest.

3. Serve steaks with potatoes & a salad.


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Filed under Beef, Healthy, Potatoes

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