Skirt steak and grilled potatoes. The perfect solution when entertaining a crowd. Easy, Inexpensive, little prep time, no clean-up and delicious!
You may have noticed that we are huge beef fans over here. Living in Florida enables us to grill pretty much year round and we take advantage of it a couple of times a week. Our house is filled with kids and laughter and you never know who may pop in for dinner. It’s common for us to have our kids friends join us for dinner on any given night. While we love to grill a juicy New York Strip Steak or Ribeye, when we have a house full, the wallet and time it would take to prepare individual steaks doesn’t allow it.
Skirt steaks and grilled potatoes for a crowd have become a favorite. We are all about the ease of preparation and enjoying time around the family table. This easy meal allows us to do just that. There is very little preparation and the end result is a delicious meal packed with flavor. Skirt steaks are about half the price of other expensive cuts and they have a deep, rich, beefy flavor. Marinating them will guarantee wonderful taste and a very tender steak.
Who doesn’t love a good baked potato? We are huge fans of baked but I encourage you to try a grilled potato. Crispy on the outside and soft and delicious on the inside, the only thing you have to do is wash the russet potatoes and grill them for approximately 45 minutes. You will be tempted to poke holes, similar to when you bake them, but don’t. They will cook perfectly when they are left un-poked.
- 3 pounds skirt steak
- ½ cup steakhouse marinade ( we have used both Lawry's and Stubbs and enjoy them both)
- ¼ cup worcestershire sauce
- juice from one lime
- 8 russet medium-sized potatoes
- fresh ground sea salt and pepper to taste
- Add the skirt steak to a large platter or large plastic bag.
- Combine the steakhouse marinade, worcestershire sauce and lime and pour over the skirt steak.
- Marinade in the refrigerator for 6 hours or overnight.
- Preheat grill to medium.
- Wash potatoes and dry them.
- When the grill is warm, add the potatoes to the top rack and cover the grill.
- Leave closed and grill for approximately 45 minutes.
- Remove skirt steak from marinade and discard additional marinade.
- Place steak on the grids over medium heat and cook for approximately 4 to 5 minutes on each side. for medium rare (145°F) to medium (160°F) doneness.
- I like to use the touch method for doneness, you can feel when it is done, but recommend using a thermometer to determine exact temperature.
- Check the potatoes with a fork to make sure they are cooked all the way through and remove from heat.
- Season the steaks with fresh ground sea salt and pepper. (do not season with salt and pepper before this point) This is the perfect time to seal in that delicious flavor.
- Carve steaks diagonally across the grain into thin slices.
- Serve with corn on the cob and a salad if desired. It doesn't get any easier.
Add a favorite salad and some corn on the cob and wow your guests with this easy meal that all together is 5 ingredients or less. Join us around the Twitter table at 7 p.m. ET Sunday when T.R. of Gluten Free Crumbley leads the weekly discussion. We promise it will be an hour well spent and you will be inspired to try these recipes that require less than 5 ingredients.
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