Skirt steak with lemon and chili-roasted potatoes


Category: Main dish
Source: Food and Wine Magazine
Place Jen"s Kitchen

This is a dish that Jen and I made on a lazy winter saturday night. It was served with watercress, grapefruit and avacado salad. The grapefruit added an amazing touch -- it is in season righ now (February).
5 small potatoes cut into 1" pieces
3 tblsp olive oil
1 tsp chilli powder, salt, pepper
4 sprigs of fresh thyme
1 lb skirt steak
1 lemon

Heat oven to 425. Mix potatoes, oil, chilli powder, salt, pepper, thyme into a medium bowl. Transfer to a roasting pan (or cookie sheet) and bake until golden brown and crisp (about 40 mins).
Season steak with salt and fresh ground pepper to taste. Broil steak to desired doneness (3-4 mins per side for medium rare). Transfer to cutting board and let it rest 5 mins before cutting (this allows the juices to stay in).

Plate steak with potatoes, lemon and salad.

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