Skirt Steak with Sweet Potato Wedges and Parsley Salad
The simple parsley salad is a great way to use up fresh herbs. You can make an equally delicious version with arugula or baby spinach.
- 3 pounds sweet potatoes (about 6 medium), peeled and cut into 1/2-inch wedges
- 1 large red onion, cut into 1/2-inch wedges
- 4 teaspoons extra-virgin olive oil
- Coarse salt and ground pepper
- 2 teaspoons red-wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon minced shallot
- 1 teaspoon vegetable oil
- 1 1/2 pounds skirt steak (fat trimmed), cut into 4 pieces
- 2 cups packed parsley leaves (from 1 bunch)
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 Friday.
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 two 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.