Grilled Skirt Steak with Roasted Potatoes Recipe

Skirt steak: A flavorful cut of beef that is perfect for grilling.

Potatoes: Cut into wedges, these will be roasted to a golden crisp.

Olive oil: Used to coat the potatoes for roasting.

Salt: Enhances the flavors of both the steak and the potatoes.

Black pepper: Adds a bit of heat and depth to the seasoning.

Garlic powder: Provides a savory, aromatic flavor to the steak.

Paprika: Adds a smoky, slightly sweet flavor to the steak.

When grilling skirt steak, make sure to let it come to room temperature before placing it on the grill. This ensures even cooking and helps achieve a perfect sear. Additionally, for the potatoes, ensure they are cut into uniform wedges to promote even roasting. Tossing them thoroughly in olive oil and spreading them out in a single layer on the baking sheet will help them become golden and crispy.

• skirt steak - Substitute with flank steak: Flank steak has a similar texture and flavor profile, making it a great alternative for grilling.

• skirt steak - Substitute with hanger steak: Hanger steak is another flavorful cut that grills well and can be used in place of skirt steak.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor and nutritional profile but roast similarly to regular potatoes.

• potatoes - Substitute with butternut squash: Butternut squash can be cut into wedges and roasted, providing a slightly sweeter taste.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting and grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, suitable for both grilling and roasting.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can be used in the same quantity for seasoning.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and offers a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor, so use sparingly.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense flavor; use about 1 clove per ¼ teaspoon of garlic powder.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor to garlic powder.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor along with the mild heat of regular paprika.

• paprika - Substitute with chili powder: Chili powder offers a bit more heat and complexity, so use according to taste.

• Allow the skirt steak and roasted potatoes to cool completely before storing. This helps prevent condensation, which can make the food soggy.
• For the skirt steak, wrap it tightly in aluminum foil or plastic wrap. Alternatively, place it in an airtight container. This will help maintain its flavor and moisture.
• Store the roasted potatoes in an airtight container. If you prefer, you can also use a resealable plastic bag, ensuring you remove as much air as possible to keep them crispy.
• Place both the skirt steak and roasted potatoes in the refrigerator. They can be stored for up to 3-4 days.
• To freeze, wrap the skirt steak in plastic wrap and then in a layer of aluminum foil. This double wrapping helps prevent freezer burn.
• For the roasted potatoes, spread them out on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable plastic bag or airtight container. This method prevents them from sticking together.
• Label the containers with the date to keep track of freshness.
• When ready to reheat, thaw the skirt steak and roasted potatoes in the refrigerator overnight.
• Reheat the skirt steak in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Alternatively, you can reheat it in a skillet over medium heat.
• For the roasted potatoes, reheat them in a preheated oven at 400°F (200°C) for about 10-15 minutes or until crispy again.

• Preheat your oven to 350°F (175°C). Place the roasted potatoes on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for 10-15 minutes until they are warmed through and crispy again.

• For the grilled skirt steak, preheat a skillet over medium heat. Add a small amount of olive oil to the pan. Slice the steak thinly against the grain and place the slices in the skillet. Heat for 2-3 minutes, turning occasionally, until the steak is warmed through.

• Alternatively, you can use a microwave to reheat both the steak and potatoes. Place the steak slices on a microwave-safe plate and cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. For the potatoes, place them on a separate microwave-safe plate and heat on high for 1-2 minutes until hot.

• If you have an air fryer, it's a great tool for reheating roasted potatoes. Preheat the air fryer to 375°F (190°C). Place the potatoes in the basket and heat for 3-5 minutes until they are crispy and hot.

• For a sous-vide method, place the steak slices in a vacuum-sealed bag or a zip-top bag with the air removed. Submerge the bag in a water bath set to 130°F (54°C) for about 30 minutes. This will gently reheat the steak without overcooking it.

• Grill: Used to cook the skirt steak to perfection, giving it a nice char and smoky flavor.

• Tongs: Essential for flipping the steak on the grill without piercing it and losing juices.

• Oven: Preheated to 425°F (220°C) for roasting the potato wedges until they are golden and crispy.

• Baking sheet: Used to spread out the potato wedges evenly for roasting in the oven.

• Mixing bowl: Ideal for tossing the potato wedges with olive oil, salt, and pepper to ensure even coating.

• Knife: Necessary for slicing the skirt steak after it has rested, ensuring clean and precise cuts.

• Cutting board: Provides a stable surface for slicing the steak and preparing the potatoes.

• Meat thermometer: Optional but useful for checking the internal temperature of the steak to achieve desired doneness.

• Measuring spoons: Used to measure out the salt, pepper, garlic powder, and paprika for seasoning the steak.

• Spatula: Handy for spreading out the potato wedges on the baking sheet.

• Aluminum foil: Optional for covering the steak while it rests to keep it warm.

Marinate in advance: Season the skirt steak the night before and let it marinate in the fridge. This saves time and enhances flavor.

Pre-cut potatoes: Cut the potatoes into wedges ahead of time and store them in water in the fridge. This way, they are ready to roast when you need them.

Use a meat thermometer: To ensure the steak is cooked to your desired doneness without constant checking, use a meat thermometer.

Simultaneous cooking: While the potatoes are roasting in the oven, grill the steak simultaneously to save time.