Skirt Steak with Potatoes and Veg | Happy and Full
Skirt Steak with Potatoes and Veg
30 mins prepServes 4
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.
