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.