Quick-Marinated Skirt Steak With Sriracha Potatoes And Spinach Recipe

Name: Quick-Marinated Skirt Steak With Sriracha Potatoes And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small fingerling potatoes, halved lengthwise; 5 tablespoons vegetable oil, such as grapeseed, divided; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1/4 cup plus 1 tablespoon soy sauce, divided; 1/4 cup hot chile paste, such as; 1 1/2 pounds skirt steak, cut into four equal-sized pieces; 1/4 cup chicken or vegetable broth; 1 1/2 pounds spinach, trimmed if needed; 3 tablespoons mayonnaise; 1 tablespoon Sriracha paste; Bonito flakes, for serving (optional)

Servings: persons

1 pound small fingerling potatoes, halved lengthwise
5 tablespoons vegetable oil, such as grapeseed, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup plus 1 tablespoon soy sauce, divided
1/4 cup hot chile paste, such as
1 1/2 pounds skirt steak, cut into four equal-sized pieces
1/4 cup chicken or vegetable broth
1 1/2 pounds spinach, trimmed if needed
3 tablespoons mayonnaise
1 tablespoon Sriracha paste
Bonito flakes, for serving (optional)

1
Place a rimmed baking sheet in oven and preheat oven to 450u00b0F.
2
In a large bowl, toss potatoes with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on pre-heated baking sheet, and roast until golden brown and tender, tossing halfway through, about 20 minutes.
3
In a medium bowl, whisk together 2 tablespoons oil, 1/4 cup soy sauce, chile paste, and 1/4 teaspoon each salt and pepper. Add steaks, turning to coat them in the marinade, and let stand at room temperature for 5 minutes.
4
Meanwhile, heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons oil and let oil heat briefly. Working in batches if necessary, sear steaks until medium rare, 3 to 4 minutes per side. Remove steaks from skillet and transfer to a cutting board or plate to rest, reserving skillet.
5
Add broth and remaining 1 tablespoon soy sauce to skillet over medium-high heat, scraping bottom of skillet to deglaze the pan. Add spinach to the skillet and cover; cook until wilted, about 3 minutes.
6
In a medium bowl, mix mayonnaise and sriracha. Divide spinach among four plates and top with steak; serve potatoes alongside, drizzled with sriracha mayo and garnished with bonito flakes, if desired.

863

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound small fingerling potatoes, halved lengthwise, 5 tablespoons vegetable oil, such as grapeseed, divided, 3/4 teaspoon kosher salt, divided, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Quick-Marinated Skirt Steak With Sriracha Potatoes And Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick-Marinated Skirt Steak With Sriracha Potatoes And Spinach

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