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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.

  • prep: 15 mins
    total time: 45 mins
  • servings: 4

Ingredients

  • 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)

Directions

  1. Step 1

    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.

  2. Step 2

    Meanwhile, in a medium bowl, whisk together 2 teaspoons olive oil, vinegar, mustard, and shallot. Season dressing with salt and pepper.

  3. Step 3

    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.

Source
Everyday Food, September 2010

Reviews (2)

  • 4 Apr, 2013

    This recipe was easy and delicious. My motto is I'm not eating it if its not worth eating. Calories are way too precious. The sweet potatoes and onion mix were absolutely delicious. The dressing for the parsley salad as easy and will be one of my favorite. ADJUSTMENT: I didn't think I could eat 2 cups of parsley so I only used.1/2 cup parsley, spinach, and romaine to make the 2 cups. I would also recommend a little seasoning on the steak before cooking. My husband and I loved it.

  • 17 Sep, 2011

    This is a pretty good dinner; the steaks cooked up beautifully in my cast iron skillet. We are not huge eaters, though, so we have leftover steak--I'm making fajitas with it tonight. All of the family said the sweet potatoes would've been better if I'd left out the onions, and no one but me ate the parsley salad. (which was a bit of work for 1 person!)