Grilled Skirt Steak with Sweet Potatoes

By lorik

Be sure to slice the skirt steak thin against the grain to ensure tenderness.

Ingredients

• 1 1/2 pounds sweet potatoes, unpeeled, sliced lengthwise into 1/2-inch-thick planks
• 1/4 cup extra-virgin olive oil
• Salt and pepper
• 1 1/2 pounds skirt steak, trimmed and cut into 4 pieces
• 1 tablespoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped fresh cilantro
• 2 tablespoons red wine vinegar
• 2 garlic cloves, minced

Preparation

Step 1

1. Combine potatoes, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Microwave, covered, until softened, 6 to 8 minutes, stirring halfway through microwaving. Pat steak dry with paper towels and sprinkle with paprika, cayenne, 1 teaspoon salt, and 1 teaspoon pepper. Combine cilantro, vinegar, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining 2 tablespoons oil in separate bowl; set aside.

2. Grill steak over hot fire until well browned and meat registers 125 degrees (for medium-rare), 2 to 4 minutes per side. Grill potatoes until browned and tender, 2 to 4 minutes per side. Transfer steak to carving board and potatoes to platter and tent both loosely with foil. Let steak rest for 5 minutes. Slice steak thin against grain and arrange next to potatoes. Drizzle sauce over steak and potatoes. Serve.