Skirt steak with sweet potatoes

By taniaf

per serv:687 cal

Ingredients

• 3 lbs sweet potatoes (6) peeled and cut into wedges
• 1 large red onion, cut into wedges
• 4 tsp olive oil
• salt and pepper
• 2 tsp red wine vinegar
• 1 tsp dijon mustard
• 1 tbsp minced shallot
• 1 tsp veg oil
• 1.5 lbs skirt steak, cut into 4 pieces
• 2 cups parsley leaves

Preparation

Step 1

Preheat oven to 400. In a large bowl, toss together sweet potatoes, onion, and 2 tsp olive oil, season with salt and pepper. Arrange on a single layer on 2 rimmed baking sheets, roast until tender, 25-30 minutes.
Meanwhile, in a medium bowl, whisk together 2 tsp olive oil, vinegar, mustard and shallot. Season with salt and pepper.
In a large heavy skillet, heat veg oil over medium. Season steak with salt and pepper. In batches, cook steak until browned, 3-5 minutes per side for medium rare.
TRansfer to a cutting board and let rest 5 minutes before slicing against the grain. Add parsley to bowl with dressing and toss to coat. Serve with veggies topped with parsley.