at the risk of jinxing myself, i’m being cautiously optimistic about the appearance of spring around these parts. it rained a bit today, the temps have been above 40, and everywhere i look snow is tentatively receding. still, i keep vigil at our barbecue grill while glaring at the expanse of the nasty white stuff that still clings stubbornly to my yard. it’s my own little way of saying “eff you winter. look at me – i’m outside GRILLING MY DINNER nyah nyah nyah.” a pre-spring/summer ritual, if you will. anyway, snow be damned, in the name of all things easy and delicious, i stuck to a Real Simple magazine recipe for dinner that cooked up fast right on the grill.
Skirt Steak with Lemon and Chili Roasted Potatoes
recipe from Real Simple Magazine
skirt steak (duh)
lemon (double duh)
fresh thyme sprigs
new potatoes or yukon gold potatoes (i had small ones that i cut into big-ish pieces)
if you need to remove the membraney bits off your skirt steak, do so. otherwise, just season with salt and pepper and set aside. heat the oven to 425. drizzle olive oil over your potatoes and add in the chili powder, salt, pepper and thyme. toss all this together and pop it in a roasting pan. place it in the oven and let this cook for about 40-45 minutes, stirring once in awhile, until the potatoes are goldeny and crisp. heat up your outside grill or a grill pan and grill your steak to the desired degree of done-ness. serve the steak cut into slices with a wedge of lemon and the chili potatoes.