March 22, 2013
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
[Photograph: Jennifer Olvera]
Blasted with lime and infused with herbaceous Greek flavors, this skirt steak is a pick-me-up during a slow-to-start spring. When paired with lemony, feta-topped potatoes, it makes for a satisfying weekend meal.
Although I opted to roast the potatoes in the oven and grill the steak for smoky flavor, you can instead preheat the broiler and cook it for about three or four minutes per side in the oven. As for the potatoes, they're best cooked in a high—but not too high—oven. This keeps them creamy on the inside and wrinkled and crispy outside.
As for any leftovers, tuck them into a pita, or make a Mediterranean steak sandwich.
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Grilled Herb Skirt Steak With Lemon-Feta Potatoes »
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
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