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Broiled Skirt Steak with Chili-Roasted Potatoes

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Serves 4 | 

The classic steak and potatoes meal is given a Southwestern twist in this recipe with the addition of chili powder.


1 1/2 pounds gold potatoes, cut into 1-inch pieces
3 tablespoons olive oil
6 thyme sprigs
1 teaspoon chili powder
to taste kosher salt and freshly ground black pepper
1 1/2 pounds skirt steak
1 lemon, quartered


  1. Preheat oven to 425 degrees F.
  2. In a medium bowl, combine potatoes, oil, thyme sprigs, chili powder, 1 teaspoon salt and about 1/4 teaspoon black pepper. Transfer potatoes to a roasting pan and cook for about 40 minutes until potatoes are crisp and golden brown; stir once during cooking time. When potatoes are finished cooking remove and set aside.
  3. Heat broiler. Season steak with 1 teaspoon salt and 1/2 teaspoon black pepper. Place steak on a broiler pan then broil for 3 to 4 minutes per side for medium rare or until desired degree of doneness is reached. Transfer to a cutting board and let steak rest for 5 minutes before slicing. Serve with potatoes and lemon quarters.
Cooking Method: Broil
Main Ingredient: Beef, Skirt Steak
Course: Dinner
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