Food & Cooking Recipes Appetizers Finger Food Recipes Skirt Steak with Sweet Potato Wedges and Parsley Salad 3.3 (16) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 4 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. Ingredients 3 pounds sweet potatoes (about 6 medium), peeled and cut into ½-inch wedges 1 large red onion, cut into ½-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 ½ pounds skirt steak (fat trimmed), cut into 4 pieces 2 cups packed parsley leaves (from 1 bunch) Directions 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 to make Chicken and Sweet Potato Hand Pies, if desired. 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. Rate it Print