Skirt Steak and Sweet Potato Fries
- Level: Easy
- Yield: 4 to 6 servings
- Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings): Calories 558, Total Fat 40 g, Saturated Fat 9 g, Carbohydrates 27 g, Dietary Fiber 5 g, Sugar 8 g, Protein 25 g, Cholesterol 74 mg, Sodium 568 mg
- Total: 50 min
- Active: 35 min
Fire up your kitchen for this irresistible Skirt Steak and Sweet Potato Friesa quick, flavor-packed meal that's crispy, juicy, and bursting with bold spices. Perfect for weeknight wins or impressing guests!
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon dried coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Pinch sugar
- One 20-ounce bag frozen sweet potato fries
- 1 1/2 pounds skirt steak
- 1 tablespoon olive oil
Tangy Herb Drizzle:
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh parsley
- 1/4 cup chopped fresh oregano
- 3 tablespoons red wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1 clove garlic, grated
- 1/2 cup olive oil
- Kosher salt and freshly ground black pepper
Cook Mode (Keep screen awake) NEW: Switch to Cook Mode to keep your screen awake while you create this mouthwatering dish!
- Preheat the oven to 425 degrees F. Heat a grill pan over medium-high heat.
- In a mixing bowl, blend the salt, black pepper, cumin, coriander, oregano, cayenne, and sugar. Toss the sweet potato fries on a sheet pan with 1 teaspoon of the seasoning. Bake, flipping halfway, until golden and crispy, about 24 to 26 minutes.
- Coat the skirt steak lightly with olive oil and rub with the remaining spice blend. Grill 3 to 4 minutes per side for mouthwatering medium-rare (or your perfect doneness). Rest 5 to 7 minutes for juicy results.
- While everything cooks, whip up the zesty herb drizzle: Mix chopped herbs, red wine vinegar, red pepper flakes, and grated garlic in a bowl. Whisk in olive oil slowly until emulsified. Season with salt and pepper to taste.
- Plate the hot fries, slice the rested steak against the grain, and fan it over the top. Drizzle with herb sauce and serve extra on the sidedive in and savor every bold, tangy bite!
