Skirt Steak with Potatoes and Veg
Serves 430 mins prep35 mins cook
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.
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Instructions
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.View original recipe