Skirt Steak with Sweet Potato Wedges and Parsley SaladThe simple parsley salad is a great way to use up fresh herbs. You can make an equally delicious version with arugula or baby spinach.
  • 3 pounds sweet potatoes (about 6 medium), peeled and cut into 1/2-inch wedges
  • 1 large red onion, cut into 1/2-inch wedges
  • 4 teaspoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 teaspoons red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced shallot
  • 1 teaspoon vegetable oil
  • 1 1/2 pounds skirt steak (fat trimmed), cut into 4 pieces
  • 2 cups packed parsley leaves (from 1 bunch)
servings:4
  1. Preheat oven to 400 degrees, with racks in upper and lower thirds. In a large bowl, toss together sweet potatoes, onion, and 2 teaspoons olive oil; season with salt and pepper. Arrange vegetables in a single layer on two rimmed baking sheets and roast until tender, 25 to 30 minutes, rotating sheets halfway through. Refrigerate 2 cups sweet potatoes for Friday.
  2. Meanwhile, in a medium bowl, whisk together 2 teaspoons olive oil, vinegar, mustard, and shallot. Season dressing with salt and pepper.
  3. In a large, heavy skillet, heat vegetable oil over medium-high. Season steak with salt and pepper. In two batches, cook steak until browned, 3 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest 5 minutes before thinly slicing against the grain. Add parsley to bowl with dressing and toss to coat. Serve steak and vegetables topped with parsley salad.
15 min15 min45 min

Skirt Steak with Sweet Potato Wedges and Parsley Salad

The simple parsley salad is a great way to use up fresh herbs. You can make an equally delicious version with arugula or baby spinach.
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Ingredients

  • 3 pounds sweet potatoes (about 6 medium), peeled and cut into 1/2-inch wedges
  • 1 large red onion, cut into 1/2-inch wedges
  • 4 teaspoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 teaspoons red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced shallot
  • 1 teaspoon vegetable oil
  • 1 1/2 pounds skirt steak (fat trimmed), cut into 4 pieces
  • 2 cups packed parsley leaves (from 1 bunch)

Directions

  1. 1Preheat oven to 400 degrees, with racks in upper and lower thirds. In a large bowl, toss together sweet potatoes, onion, and 2 teaspoons olive oil; season with salt and pepper. Arrange vegetables in a single layer on two rimmed baking sheets and roast until tender, 25 to 30 minutes, rotating sheets halfway through. Refrigerate 2 cups sweet potatoes for Friday.
  2. 2Meanwhile, in a medium bowl, whisk together 2 teaspoons olive oil, vinegar, mustard, and shallot. Season dressing with salt and pepper.
  3. 3In a large, heavy skillet, heat vegetable oil over medium-high. Season steak with salt and pepper. In two batches, cook steak until browned, 3 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest 5 minutes before thinly slicing against the grain. Add parsley to bowl with dressing and toss to coat. Serve steak and vegetables topped with parsley salad.

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