Best 10 Grilled Skirt Steak With Roasted Potatoes Recipes

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Grilled skirt steak and roasted potatoes are a hearty and flavorful meal perfect for any occasion. The skirt steak is marinated in a savory mixture of herbs, spices, and olive oil, then grilled to perfection. The roasted potatoes are crispy on the outside and fluffy on the inside, and they pair perfectly with the tender steak. This dish is sure to please everyone at your table, and it's easy to make, making it a great option for weeknight dinners.

Let's cook with our recipes!

GRILLED SKIRT STEAK WITH ROASTED POTATOES



Grilled Skirt Steak with Roasted Potatoes image

Steak and potatoes, perfectly seasoned, grilled, and baked to perfection in about 30 minutes. This recipe was made in a Panasonic CIO.

Provided by Elizabeth

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 40m

Yield 4

Number Of Ingredients 8

¼ cup ketchup
2 tablespoons Worcestershire sauce
4 cloves garlic, minced, divided
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
1 pound skirt steak
4 russet potatoes, diced small
2 tablespoons extra-virgin olive oil, or more to taste

Steps:

  • Combine ketchup, Worcestershire sauce, 2 cloves of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small dish or resealable plastic bag. Mix thoroughly and add steak.
  • Mix potatoes, remaining 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and oil together in a bowl. Pour into the grill pan.
  • Place grill pan in the Panasonic® Countertop Induction Oven. Press "Auto Cook" and select setting 4, 12-inch size. Press "Start" and cook for 15 minutes. Mix potatoes, return to oven, set the timer for 5 minutes, and press "Start." Transfer potatoes to a serving plate.
  • Preheat oven to High on the "Grill" setting.
  • Wipe off any garlic from the grill pan with a paper towel. Remove steak from marinade and add to the pan.
  • Grill steak for 1 minute per side. Remove and let rest for 3 minutes. Slice steak and serve with roasted potatoes.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.5 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 4 g, Protein 17.6 g, SaturatedFat 2.9 g, Sodium 1450.3 mg, Sugar 5.6 g

SKIRT STEAK WITH CHEESY MASHED POTATOES



Skirt Steak with Cheesy Mashed Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds Yukon Gold potatoes, cut into chunks
Kosher salt
1 pound skirt steak, cut in half
Freshly ground pepper
1/2 teaspoon seasoned salt
1 tablespoon vegetable oil
1/2 cup 2% milk
3 slices American cheese, torn into pieces
2 tablespoons unsalted butter
2 scallions, thinly sliced (light and dark green parts separated)
1 cup frozen peas, thawed
Steak sauce, for serving

Steps:

  • Put the potatoes in a medium saucepan and add enough water to cover; season with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the pan.
  • Meanwhile, season the steak generously with pepper and the seasoned salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the steak and cook until well browned, about 4 minutes per side for medium rare (reduce the heat if necessary). Transfer the steak to a cutting board.
  • Combine the milk, cheese and butter in a small saucepan over medium heat. Cook, stirring, until melted and smooth. Pour into the potatoes and mash, adding some of the reserved cooking water as needed to loosen. Stir in the white and light green parts of the scallions and season with salt and pepper. Cover to keep warm.
  • Heat the peas as the label directs. Slice the steak and divide among plates along with the mashed potatoes. Top the potatoes with the peas and scallion greens. Serve with steak sauce.

GRILLED SKIRT STEAK HASH WITH ROASTED RED PEPPER HOLLANDAISE



Grilled Skirt Steak Hash with Roasted Red Pepper Hollandaise image

Provided by Guy Fieri

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 32

2 tablespoons freshly ground black pepper
2 teaspoons brown sugar
2 teaspoons kosher salt
2 teaspoons ancho chile powder
2 teaspoons granulated garlic
1 teaspoon instant espresso powder
1 teaspoon ground oregano
1 teaspoon onion powder
1/2 teaspoon dry mustard powder
1/2 pound asparagus, tough ends trimmed
1 tablespoon extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground black pepper
1 piece trimmed skirt steak, about 1 1/2 pounds
1/4 cup extra-virgin olive oil
1/2 pound Yukon gold potatoes, scrubbed and cut into 1/2-inch dice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 small red onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 cloves garlic, minced
Roasted Red Pepper Hollandaise, recipe follows
Chopped scallions, for garnish
Sliced avocado, for garnish
Smoked paprika, for sprinkling (optional)
2 red peppers
3 large egg yolks
1 tablespoon lemon juice, plus more for seasoning if desired
1/2 teaspoon kosher salt, plus more for seasoning if desired
1/2 teaspoon smoked paprika
Pinch cayenne pepper, plus more for seasoning if desired
10 tablespoons unsalted butter, melted

Steps:

  • For the dry rub: Combine the black pepper, brown sugar, salt, ancho chile powder, granulated garlic, instant espresso powder, ground oregano, onion powder and dry mustard powder in a small bowl and stir to combine thoroughly.
  • Toss the asparagus with the olive oil, salt, and pepper.
  • Press the dry rub into the steak and rub liberally on both sides. Preheat an oiled grill to medium-high heat. Cook the steak on one side until seared, about 8 minutes, then flip over. Add the asparagus to the grill. Cook the asparagus and steak until the asparagus is tender, about 10 minutes, and the steak reaches an internal temperature of 135 degrees F. Tent the steak with foil and let rest for 10 minutes. Slice thinly against the grain.
  • For the hash: Heat a 12 inch cast iron skillet (or heavy, large pan) to medium heat. Add 1/4 cup olive oil, then add the diced potatoes. Season with salt and pepper and let the potatoes cook on all sides. When the potatoes are about 3/4 of the way done and just starting to brown on all sides, add the onion and green and red bell peppers. Cook until the vegetables are cooked and caramelized, 5 to 7 minutes. Stir in the garlic and saute for another 30 seconds. Taste for seasoning.
  • To serve: Cut the asparagus into 1-inch pieces and toss with the potato mixture. Plate the hash with the sliced steak on top, drizzle with the roasted red pepper hollandaise and garnish with the chopped scallions and sliced avocado. Dust with smoked paprika if desired.
  • Over a stovetop gas flame, or under a broiler, char the red peppers on all sides. Place the peppers in a bowl and cover tightly with plastic wrap. Let rest 10 minutes. Remove the plastic wrap and peel or rub the skin off each pepper. Discard the stems and seeds from the peppers.
  • Add the egg yolks, lemon juice, salt, paprika and cayenne to a blender. Blend the yolk mixture at medium speed until it lightens in color, about 25 seconds. Lower the speed and slowly begin to drizzle in the melted butter. Add in the charred peppers and blend until the mixture is smooth and homogenous. Season with more salt, cayenne pepper, or lemon juice if desired.

GRILLED SKIRT STEAK PHILLY CHEESESTEAKS WITH HOMEMADE CHEESE SAUCE



Grilled Skirt Steak Philly Cheesesteaks with Homemade Cheese Sauce image

This is a marinated steak fit for my wedding, paired with the melty goodness of American cheese, toasty bread and grilled onions and peppers. Cheesesteaks rising up!

Provided by Eric Greenspan

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 15

1/2 cup freshly squeezed orange juice
1/2 cup soy sauce
1/2 cup maple syrup
1/4 cup olive oil, plus more for the veggies
1/4 cup balsamic vinegar
3 pounds trimmed skirt steak
1/2 cup heavy cream
One 1-pound block American cheese, cut into cubes
2 red onions, cut into thick rings
1 red pepper, cut into thick rings, seeds removed
1 yellow pepper, cut into thick rings, seeds removed
Kosher salt and freshly ground black pepper
6 hoagie rolls, preferably Amoroso's
1/4 cup (4 tablespoons) melted butter
Hot pickled cherry peppers, sliced, for garnish

Steps:

  • Combine the orange juice, soy sauce, maple syrup, olive oil and balsamic vinegar in a small bowl and pour over the skirt steak in a pan to marinate, up to 30 minutes.
  • In a medium saucepot, bring the cream to a boil. Slowly whisk in the American cheese until a sauce is formed. Keep warm.
  • Preheat a charcoal grill to medium-high heat.
  • Toss the onions and peppers in a bowl with some olive oil and season with salt and pepper. Place on the grill and cook until lightly charred and tender, 7 to 10 minutes.
  • Remove the skirt steak from the marinade and cook on the grill until medium-rare, 3 to 4 minutes per side. Remove from the grill and let rest for 10 minutes.
  • Slice the hoagie rolls lengthwise and butter the insides of the rolls. Grill until toasted, 2 to 3 minutes.
  • Slice the steak thinly against the grain and fill the rolls. Top with copious amounts of cheese sauce, grilled vegetables and hot cherry peppers.

GRILLED SKIRT STEAK WITH ROASTED POTATOES



Grilled Skirt Steak with Roasted Potatoes image

Steak and potatoes, perfectly seasoned, grilled, and baked to perfection in about 30 minutes. This recipe was made in a Panasonic CIO.

Provided by Elizabeth

Categories     Panasonic

Time 40m

Yield 4

Number Of Ingredients 8

¼ cup ketchup
2 tablespoons Worcestershire sauce
4 cloves garlic, minced, divided
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
1 pound skirt steak
4 russet potatoes, diced small
2 tablespoons extra-virgin olive oil, or more to taste

Steps:

  • Combine ketchup, Worcestershire sauce, 2 cloves of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small dish or resealable plastic bag. Mix thoroughly and add steak.
  • Mix potatoes, remaining 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and oil together in a bowl. Pour into the grill pan.
  • Place grill pan in the Panasonic® Countertop Induction Oven. Press "Auto Cook" and select setting 4, 12-inch size. Press "Start" and cook for 15 minutes. Mix potatoes, return to oven, set the timer for 5 minutes, and press "Start." Transfer potatoes to a serving plate.
  • Preheat oven to High on the "Grill" setting.
  • Wipe off any garlic from the grill pan with a paper towel. Remove steak from marinade and add to the pan.
  • Grill steak for 1 minute per side. Remove and let rest for 3 minutes. Slice steak and serve with roasted potatoes.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.5 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 4 g, Protein 17.6 g, SaturatedFat 2.9 g, Sodium 1450.3 mg, Sugar 5.6 g

CHURRASCO (GRILLED MARINATED SKIRT STEAK)



Churrasco (Grilled Marinated Skirt Steak) image

Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.

Provided by Von Diaz

Categories     dinner, meat, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds skirt steak or tri-tip (see Tip)
3 large garlic cloves
1 tablespoon fresh oregano leaves, finely chopped
1 tablespoon white vinegar
2 teaspoons olive oil
1 tablespoon adobo seasoning (preferably Loísa or Badía brands)
2 teaspoons kosher salt (such as Diamond Crystal), plus more to taste
1/3 cup fresh lime juice
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/4 cup fresh cilantro leaves, finely chopped
1/4 cup fresh oregano leaves, finely chopped
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon freshly ground black pepper

Steps:

  • Pat the steaks dry and place in a large zip-top bag.
  • Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
  • If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
  • Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
  • Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
  • Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.

SKIRT STEAK WITH CRISPY GARLIC POTATOES



Skirt Steak with Crispy Garlic Potatoes image

This quick play on meat and potatoes celebrates a juicy -- yet affordable -- cut of beef.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 9

2 garlic cloves
Coarse salt and ground pepper
1/2 teaspoon dried thyme
3 tablespoons olive oil
1 1/2 pounds red new potatoes, sliced 1 inch thick
1 1/2 pounds skirt steak, cut into 4 equal pieces
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
2 bunches watercress (about 12 ounces total), thick ends removed

Steps:

  • Preheat oven to 475 degrees. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.
  • Meanwhile, heat a large skillet or grill pan over high. Season steaks with salt and pepper, and cook (in two batches if necessary) until medium-rare, 3 to 6 minutes per side (depending on thickness of steak). Transfer to a plate to rest.
  • While steaks rest, make salad: In a large bowl, whisk together vinegar, Dijon, and remaining oil; season with salt and pepper. Add watercress, and toss to combine. Serve steaks with potatoes and salad.

Nutrition Facts : Calories 568 g, Fat 33 g, Fiber 3 g, Protein 39 g

GRILLED SKIRT STEAK AND SWEET POTATOES WITH HERB SAUCE



Grilled Skirt Steak and Sweet Potatoes With Herb Sauce image

From Real Simple magazine, June, 2007. This is an easy meal. For a quick boost, toss this fresh, flavorful sauce with pasta or spoon it over chicken, fish or pork.

Provided by Oolala

Categories     Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups fresh flat leaf parsley
1/4 cup fresh oregano
2 garlic cloves
1 teaspoon red wine vinegar
1/2 cup extra virgin olive oil
1/4 teaspoon cayenne pepper
3/4 teaspoon kosher salt
1 1/2 lbs skirt steaks
1/2 teaspoon black pepper
1 1/2 lbs sweet potatoes, cut on the diagonal into 1/4 inch thick slices

Steps:

  • Heat grill to medium.
  • Place parsley, oregano, and garlic into the bowl of a food processor and pulse until roughly.
  • Add the vinegar, oil, cayenne and 1/2 teaspoons of the salt and pulse to combine; set aside.
  • Season the steak with remaining salt and pepper and grill to desired doness, about 4 minutes per side for medium rare.
  • Transfer to a cutting board and let rest 5 minutes before slicing.
  • Meanwhile, as the steak cooks, toss the potatoes in a large bowl with 1/3 of the herb sauce.
  • Place them on the grill in a single layer.
  • Cook turning once until tender, about 4 minutes per side.
  • Divide the steak and potatoes among 4 plates and serve with the remaining sauce on the side.

GRILLED SKIRT STEAK WITH ROASTED POTATOES



Grilled Skirt Steak with Roasted Potatoes image

Steak and potatoes, perfectly seasoned, grilled, and baked to perfection in about 30 minutes. This recipe was made in a Panasonic CIO.

Provided by Elizabeth

Categories     Panasonic

Time 40m

Yield 4

Number Of Ingredients 8

¼ cup ketchup
2 tablespoons Worcestershire sauce
4 cloves garlic, minced, divided
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
1 pound skirt steak
4 russet potatoes, diced small
2 tablespoons extra-virgin olive oil, or more to taste

Steps:

  • Combine ketchup, Worcestershire sauce, 2 cloves of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small dish or resealable plastic bag. Mix thoroughly and add steak.
  • Mix potatoes, remaining 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and oil together in a bowl. Pour into the grill pan.
  • Place grill pan in the Panasonic® Countertop Induction Oven. Press "Auto Cook" and select setting 4, 12-inch size. Press "Start" and cook for 15 minutes. Mix potatoes, return to oven, set the timer for 5 minutes, and press "Start." Transfer potatoes to a serving plate.
  • Preheat oven to High on the "Grill" setting.
  • Wipe off any garlic from the grill pan with a paper towel. Remove steak from marinade and add to the pan.
  • Grill steak for 1 minute per side. Remove and let rest for 3 minutes. Slice steak and serve with roasted potatoes.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.5 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 4 g, Protein 17.6 g, SaturatedFat 2.9 g, Sodium 1450.3 mg, Sugar 5.6 g

GRILLED STOUT SKIRT STEAK



Grilled Stout Skirt Steak image

The absolute best recipe for preparing mouthwatering, juicy skirt steak that your friends and family will love.

Provided by Boomdog02

Categories     Meat and Poultry Recipes     Beef     Steaks     Skirt Steak Recipes

Time 6h35m

Yield 6

Number Of Ingredients 8

1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
1 onion, diced
⅓ cup brown sugar
¼ cup olive oil
¼ cup red wine vinegar
3 tablespoons chopped garlic
2 tablespoons hot pepper sauce (such as Crystal®)
3 pounds skirt steak, or more to taste

Steps:

  • Whisk beer, onion, brown sugar, olive oil, red wine vinegar, garlic, and hot sauce together in a large glass or ceramic bowl. Add skirt steak and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 6 to 24 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove skirt from the marinade, and shake off excess. Discard the remaining marinade.
  • Cook steak on the preheated grill until reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest, about 10 minutes.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 18 g, Cholesterol 54.5 mg, Fat 17.3 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 4.7 g, Sodium 184.7 mg, Sugar 12.7 g

Tips:

  • Choosing the Right Steak: Opt for a skirt steak that is about 1 inch thick and has a nice marbling. This will ensure a tender and flavorful steak.
  • Marinating the Steak: Marinating the steak in a mixture of olive oil, garlic, herbs, and spices for at least 30 minutes will help tenderize and flavor the meat.
  • Grilling the Steak: Preheat your grill to medium-high heat and cook the steak for about 4-5 minutes per side, or until it reaches your desired doneness. Let the steak rest for a few minutes before slicing.
  • Roasting the Potatoes: Cut the potatoes into evenly sized pieces and toss them with olive oil, salt, and pepper. Roast the potatoes in a preheated oven at 425°F for about 20-25 minutes, or until they are tender and slightly browned.
  • Assembling the Dish: Slice the steak against the grain and arrange it on a plate. Top the steak with the roasted potatoes and drizzle with any remaining marinade.

Conclusion:

This grilled skirt steak with roasted potatoes is a delicious and satisfying meal that is perfect for a weeknight dinner or a special occasion. The steak is tender and flavorful, while the potatoes are crispy and golden brown. This dish is sure to please everyone at your table. This recipe is not only delicious but also versatile. You can easily customize it to your liking by using different marinades, spices, and vegetables. For example, you could try a chimichurri marinade or a spicy rub for the steak. You could also roast other vegetables alongside the potatoes, such as carrots, onions, or zucchini. No matter how you choose to make it, this grilled skirt steak with roasted potatoes is sure to be a hit. So fire up your grill and get cooking!

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