Herb Grilled Skirt Steak with roasted fingerling potatoes and rocket salad

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Don’t you just love when Mother Nature doesn’t want to follow direction?  It has been nothing but gorgeous weather for over a week and when I finally get the urge to grill again…rain.  Really?  Rain?  This is Southern California; we don’t do rain in June.  Apparently I was wrong, as the clouds rolled in, even though I assured my wife they would not put a damper on the weekend.  I was all set to grill; tank filled, tongs cleaned and polished, and grates scraped clean when…drip, drip, drip.

After it quickly became a steady rain I let my wife know it was leftover night.  They were perfectly happy with the Overly Stuffed Shells from the other night (see earlier blog) and I conceded the night to her majesty.  That just meant I would have a little extra time for my skirt steak to marinate, which ended up working out well as it really benefited from the extra soak.  Keeping it short.  Enjoy!

In a blender I added 3 tablespoons chopped fresh rosemary, 3 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh thyme, 3 anchovy filets from a tin, 2 teaspoons anchovy oil from the tin, 4 garlic cloves, 1/2 teaspoon fresh ground pepper and 3/4 cup olive oil.  I blended until combined.

I trimmed the silver skin from 2 1/2 pounds of thick cut skirt steak.  Make sure to get an outside cut and not an inside cut (big difference).  I put the meat in a glass pan and poured the marinade over to coat, then covered with palstic wrap and refridgerated overnight.

I cut the top off a whole head of garlic and placed it in an ovenproof ramekin, drizzled with olive oil, covered with foil and baked for 1 hour at 350 degrees then removed and cooled.

I chopped 1 1/2 tablespoons of fresh rosemary along with 2 teaspoons fresh thyme.  I tossed a 2 pound package of fingerling potatoes (I cut the large ones in half and left the small ones whole) in a large bowl with 2 tablespoons olive oil, the rosemary and thyme, 3 cloves of the roasted garlic and 3 large pinches of kosher salt.  I spread them out on a sheet pan and roasted them for 25 minutes in a 425 degree oven turning them halfway.  I just love fingerlings and they added such a nice creaminess to this dish.

Here’s a picture of the roasted garlic after I squeezed it out of the skin.  No reason for the photo-just liked it.

I cut 2 thick slices from an onion and grilled them over medium heat until they had nice marks about 5 minutes.  I roughly diced them for later.

I salted the steak then grilled it for about 5 minutes/side over medium high heat then removed and tented with foil.

Here’s the finished grilled steak.

I roughly chopped 1 pound of tomatoes from my latest trip to the farmers’ market.  Find one close to you by clicking the link on the side of this page.

These are the fingerling potatoes after they roasted in the oven.  I added 1 tablespoon olive oil to a wide fry pan over medium heat and added the tomatoes, grilled onion, 1 tablespoon red wine vinegar and 1 teaspoon chile paste and cooked for 2-3 minutes then removed from the heat.

I a small bowl I mixed together 1 tablespoon red wine vinegar, 2 tablespoons olive oil, 2 teaspoons dijon mustard, 1 teaspoon honey and a pinch of kosher salt and black pepper.  I tossed that with 6 ounces of rocket (wild arugula).

And here’s the finished dish.  My wife and family agreed this was outstanding.  This was so good that I want to make it again already.  Enjoy!

Herb Grilled Skirt Steak with roasted fingerling potatoes and rocket salad
 
Prep time
Cook time
Total time
 
The herbs in the marinade play wonderfully off the peppery arugula and tomatoes and the natural creaminess of the fingerling potatoes compliment the dish perfectly.
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
  • 1 head of garlic
  • olive oil
  • 2½ pounds whole skirt steak (outside cut) trimmed of silver skin
Marinade
  • 3 tablespoons fresh rosemary chopped
  • 3 tablespoons fresh Italian parsley chopped
  • 2 tablespoons fresh thyme chopped
  • 4 cloves of garlic
  • 3 anchovy filets
  • ½ teaspoon fresh ground black pepper
  • ¾ cup olive oil
Potatoes
  • 2 pounds fingerling potatoes, large ones cut in half
  • 3 tablespoons olive oil
  • 3 large pinches of kosher salt
  • 2 teaspoons fresh thyme
  • 1½ tablespoons fresh chopped rosemary
Warm Salsa
  • 1½ pounds cherry tomatoes halved
  • ½ onion cut into 2 thick slices
  • 1 tablespoon red wine vinegar
  • 1 tablespoons olive oil
  • 1 teaspoon chile paste
Salad
  • 6 ounces wild arugula(rocket)
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons dijon mustard
  • 1 teaspoon honey
  • pinch of kosher salt
  • black pepper to taste
Instructions
  1. Cut the top off a head of garlic and place in a small ramekin. Drizzle with olive oil and then cover with foil and bake in a 350 oven for 1 hour. Remove and let cool when done then squeeze out the cloves and set aside.
  2. Add the rosemary, thyme, 4 cloves of garlic, anchovies, black pepper and ¾ cup olive oil to a blender and run it until it's smooth for the marinade and season with salt.
  3. Place the beef in a glass pan and pour the marinade over it, then turn to coat. Cover and place in the refridgerator overnight or at least 8 hours.
  4. Toss 2 pounds of fingerling potatoes with 3 tablespoons of olive oil, 3 big pinches of kosher salt, 2 teaspoons thyme, 1½ tablespoons rosemary and 3 cloves of the roasted garlic mixing well. Spread onto a large sheet pan and roast in a 425 degree oven for 25 minutes turning them once halfway through.
  5. Light your grill to medium high, remove the meat from the marinade and season with kosher salt. Grill for about 5 minutes/side until done. Remove and tent with foil. Add 2 large whole slices of onion and grill until you have good char marks about 5 minutes, then roughly chop.
  6. For the salsa, add 1 tablespoon olive oil to a wide fry pan over medium heat and add the tomatoes, grilled onion, reserved roasted garlic, 1 teaspoon chile paste and 1 tablespoon vinegar and cook until heated through about 3 minutes.
  7. For the salad, whisk together the olive oil, vinegar, mustard, honey, salt and pepper till emulsified. Toss the arugula with the dressing to coat.
  8. Divide the salad among 4 plates, top with slices of the beef then spoon some of the warm tomato salsa over that. Serve with the potatoes on the side. Enjoy!

 

 

 

 

 

 

 

 

 

 

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