Grilled Skirt Steak and Potatoes with Herb Sauce
2 cups fresh flat-leaf parsley
1/4 cup fresh oregano
2 cloves garlic
1 teaspoon red wine vinegar
1/2 cup extra-virgin olive oil
1/4 teaspoon cayenne pepper
3/4 teaspoon kosher salt
1 1/2 pounds skirt steak
1/2 teaspoon black pepper
1 1/2 pounds sweet potatoes, cut on the diagonal into 1/4-inch-thick slices
Heat grill to medium. Place the parsley, oregano, and garlic in the bowl of a food processor and pulse until roughly chopped. Add the vinegar, oil, cayenne, and 1/2 teaspoon of the salt and pulse to combine; set aside.
Season the steak with the remaining salt and the pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing.
Meanwhile, as the steak cooks, toss the potatoes in a large bowl with 1/3 cup of the herb sauce. Place them on the grill in a single layer. Cook, turning once, until tender, about 4 minutes per side. Divide the steak and potatoes among individual plates and serve with the remaining herb sauce on the side.
Tip: For a quick boost, toss this fresh, flavorful sauce with pasta or spoon it over chicken, fish, or pork.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 593(64% from fat); FAT 42g (sat 9g); SUGAR 3g; PROTEIN 37g; CHOLESTEROL 97mg; SODIUM 503mg; FIBER 2g; CARBOHYDRATE 14g
Thank You Kate Merker of Real Simple
Sean
www.PureStrength.com
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