Skirt Steak with Potatoes and Veg

Name: Skirt Steak with Potatoes and Veg
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: Open Nature Whole Grass-Fed Angus Beef Skirt Steak; Colo-Pac Produce Extra Large Bakers Russet Potatoes; Land O Lakes Butter, with Olive Oil & Sea Salt; O Organics Milk, Low Fat, Organic; SIGNATURE SELECTS Asparagus Spears, Cut; SIGNATURE SELECTS Golden Sweet Corn, with Red & Green Peppers, Vacuum Pack

Serves 4

30 mins prep

35 mins cook

65 mins total

This recipe features a delicious skirt steak paired with mashed potatoes and asparagus, making it a perfect summer meal. The dish is quick to prepare, with tips on making mashed potatoes ahead of time. Serve with corn on the cob and a good red wine for a delightful dinner experience.

1: Peel & cube potatoes, add to a medium size pot & fill with water, season with salt.

2: Bring to a boil & simmer for 20 mins until they are soft, then drain, add milk, butter & lots of salt/pepper. Mash until smooth.

3: While potatoes cook, remove steak from the fridge & let sit for 10 mins. Pat dry with paper towel. Season both sides with salt, pepper & rub with oil.

4: While the steak is resting trim your asparagus. Then heat a cast iron skillet on medium high heat.

5: Add steak to pan, cook for 3 minutes per side (for medium rare).

6: Remove steak and let rest for 10 mins.

7: Add another splash of oil to the pan & your asparagus. Season with salt & pepper & stir cooking for 5 minutes.

8: Microwave corn (still in husk) for 4 mins (add 2 mins for every additional corn), carefully remove with oven mitts, cut the bottom inch off, corn should slide out.

9: Rub corn with butter & salt.

10: Cut steak against the grain, season with salt.

11: Assemble platter with steak, corn & asparagus.

Skirt Steak with Potatoes and Veg

Serves 4

30 mins prep

35 mins cook

65 mins total

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