skirt steak with sweet potatoes and parsley salad

This was a fun one.  The original attracted me for the sides more than the protein. 🙂 But then, my menu plan kind of went haywire. I’m still doing it, but I’m off on the assigned days. Which means that when I went to make this, my parsley was no longer usable. So I kind of did my own thing a bit with this one.  The sweet potatoes come out so yummy from the caramelized onion flavor seeping in a little while they roast.

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
2 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
1 1/2 pounds skirt steak, marinated for 6 hours in 1 cup light robust italian dressing (flip over halfway through for even flavor)

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.

In a large, heavy skillet, heat medium-high.  Cook steak until browned, 3 to 5 minutes per side for medium-rare. You won’t need any oil because of the oil in the dressing.Transfer steak to a cutting board and let rest 5 minutes before thinly slicing against the grain.

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