Grilled Skirt Steak with Rösti Potatoes

By BobD

One of Francis Mallmann's favorite ways to eat steak is to season it with salt and pepper, throw it on the grill, and serve it with crispy potato cakes to soak up all the meat juices. Sides of fresh tomatoes and lemony pureed avocado help brighten the flavors and lighten the dish.

Ingredients

• 5 Hass avocados—halved, pitted and peeled
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1/2 teaspoon crushed red pepper
• Sea salt and freshly ground pepper
• Five 1-pound skirt steaks
• 40 cherry tomatoes, halved
• Rösti Potatoes

Details

Servings 10
Cooking time 60mins
Adapted from foodandwine.com

Preparation

Step 1

Light a grill. In a food processor, puree the avocados with the olive oil, lemon juice and crushed red pepper. Season the puree with sea salt and pepper.

Season the steaks with sea salt and pepper and grill over high heat, turning once, until charred outside and medium-rare within, about 5 minutes. Transfer to a carving board and let rest for 5 minutes.

Cut each steak in half crosswise; transfer to plates. Spoon the tomatoes and avocado puree alongside. Place the rösti potatoes next to the avocado puree and serve.

Rosti Potatoes

2 1/2 pounds baking potatoes, scrubbed
Extra-virgin olive oil, for frying
Salt

Heat a large griddle over moderately low heat or on a preheated grill. On a work surface, using a box grater, coarsely shred the potatoes into 10 fluffy piles—don't pat the piles down.

Add 1/8 inch of oil to the griddle and heat until shimmering. Carefully transfer the potato piles to the griddle, keeping them fluffy and evenly spaced. Season with salt. Cook over moderately low heat until well-browned and crisp on the bottom, 15 minutes. Turn the piles, adding another 1/8 inch of oil to the griddle. Cook for 15 minutes longer, until the potatoes are browned and crisp; season with salt and serve.

MAKE AHEAD The rösti potatoes can be fried 2 hours in advance. Reheat before serving.