Thursday, September 30, 2010

skirt steak with sweet potato wedges and parsely salad... 45 minutes

the goods:

4 medium sweet potatoes, peeled and cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
4 teaspoons extra-virgin olive oil
2 teaspoons red-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon minced shallot
1 teaspoon vegetable oil
1 and 1/2 pounds skirt steak (or flank)m fat trimmed, cut into thirds
2 cups packed parsley leaves

Preheat oven to 400 degrees, with racks in upper and lower thirds. In a large bowl, toss together sweet potatoes, onion, and 2 teaspoons olive oil; season with salt and pepper. Arrange vegetables in a single layer on two rimmed baking sheets and roast until tender, 25 to 30 minutes, rotating sheets halfway through. (Refrigerate 2 cups sweet potatoes for another night.)
Meanwhile, in a medium bowl, whisk together 2 teaspoons olive oil, vinegar, mustard, and shallot.  Season dressing with salt and pepper.
In a large, heavy skillet, heat vegetable oil over medium-high. Season steak with salt and pepper. In batches, cook steak until browned, 3 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest 5 minutes before thinly slicing against the grain.
Add parsley to bowl with dressing and toss to coat. Serve steak and vegetables topped with parsley salad.

1 comment:

mary said...

britta this was delicious!