Skirt Steak with Roasted Tomato Chimichurri and Potatoes
Why I Love This Recipe
Contributed to Food & Wine by Puerto Rican chef Jose Enrique - Sindy Archer-Johnson
Ingredients You'll Need
4 medium tomatoes (1 1/2 pounds), quartered
1/2 cup extra-virgin olive oil
1 cup lightly packed parsley leaves
1 1/2 tablespoons unseasoned rice vinegar
3/4 teaspoon crushed red pepper
POTATOES AND STEAK
1 pound fingerling potatoes
2 tablespoons extra-virgin olive oil
1 onion, very thinly sliced
1 tablespoon unsalted butter
1/4 cup finely chopped parsley
2 pounds skirt steak, cut into 5-inch-long pieces
MAKE THE CHIMICHURRI
Preheat the oven to 400°.
On a large rimmed baking sheet, toss the tomatoes with 1/4 cup of the olive oil and season with salt.
Roast for about 20 minutes, until softened and browned in spots; let cool slightly. Transfer the tomatoes to a food processor. Add the parsley, vinegar, crushed pepper and the remaining 1/4 cup of oil. Pulse until almost smooth.
Season with salt and transfer to a bowl.
MAKE THE POTATOES AND STEAK
In a saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 15 minutes. Drain the potatoes and let cool, then halve lengthwise.
In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderately high heat, stirring, until just softened, about 3 minutes.
Add the potatoes cut side down and cook until browned on the bottom, about 5 minutes. Flip the potatoes and onion and cook, stirring, until well browned, about 4 minutes. Stir in the butter and parsley and season with salt. Transfer to a platter and keep warm.
Light a grill or preheat a grill pan. Season the steaks with salt and black pepper.
Grill over high heat, turning once, until medium-rare, about 7 minutes total.
Transfer to a carving board and let rest for 10 minutes.
Thinly slice the steak across the grain and transfer to the platter with the potatoes.
Serve with the tomato chimichurri.