Skirt steak is a great cut. It’s not expensive, cooks quickly and is full flavored. An Argentine Chimichurri sauce is the perfect foil for skirt steak balancing its “beefiness” with a bright, acidic punch. Here, the skirt steak is served with batons of twice-fried Yukon Gold potatoes. Quick and easy to prepare, this South American version of Steak Frites makes a satisfying weeknight dinner.
To get started, remove the steak from the refrigerator and season with sea salt and cracked black pepper before setting aside to come to room temperature. In the meantime, Yukon Gold potatoes are squared off and cut into 1/4” batons. Place the cut potatoes in a bowl with cold water and refill the water a few times to rinse off the starch.
Chimichurri does not need to be complicated. This simple version consists of chopped parsley, minced garlic, red pepper flakes, lemon juice and olive oil. Season with a little sea salt and refrigerate for about an hour to allow the flavors to combine.
The potatoes are twice fried in oil. First fry is for 3, or 4 minutes at 375 degrees. Set the potatoes aside until just before serving then fry these again for about a minute at 400 degrees. Cooked this way the potatoes are soft and creamy in the center and crisp outside. The versatile Yukon Gold variety make great fried potatoes bested only by the hard to find Kennebec potatoes.
Cook the skirt steak in a hot pan – preferably cast iron – on the stove top with a few tablespoons of oil and a nob of butter. After about 4 minutes on the first side, flip the steak and cook for 2 to 3 minutes more before removing from the pan and allowing it to rest for 5 or 10 minutes. While the steak is resting the potatoes can be fried the second time and plated.
This is a Pierre Franey like “60 Minute” meal well suited to a weeknight. The recipe serves two. Buen apetito!
- 3 to 4 larger Yukon Gold potatoes squared and cut into 1/4” batons
- 1 quart Canola oil for frying
- 1 lb. skirt steak
- Sea salt and freshly ground black pepper to taste
- 1 generous handful (about 1 – 1/2 cups) of flat leaf parsley chopped
- 2 cloves of garlic minced
- 1/2 teaspoon red pepper flakes
- Juice of 1/2 lemon
- 1/4 cup of olive oil or to taste
- 2 tablespoons of unsalted butter
- Rinse the potatoes in a bowl of cold water changing the water several times. Set aside
- Season the steak generously with salt and pepper. Set aside and bring to room temperature
- In a bowl, mix the Chimichurri ingredients – parsley, garlic, red pepper, lemon juice and olive oil. Season with salt and refrigerate until ready for use.
- In a heavy deep pan suitable for deep-frying, bring the canola oil to 375 degrees measured on a thermometer. Fry the potatoes for 4 minutes then remove and set aside on paper towels to drain. Do not salt at this time.
- Bring 2 tablespoons of olive oil and butter to medium high heat in a cast iron skillet. When hot, add the steak and pan fry for 4 minutes on the first side. Turn the steak and cook 2 to 3 minutes more. Remove the steak from the pan to a plate and cover with foil. Let rest for between 5 and 10 minutes.
- While the steak is resting, bring the frying oil to 400 degrees and then fry the potatoes a second time for about 1 minute. Remove the potatoes and place on a paper towel to drain. Sprinkle with salt to taste while the potatoes are still hot.
- Serve the steak with the Chimichurri sauce and potatoes on the side.