Quick-Marinated Skirt Steak With Sriracha Potatoes and Spinach

Ingredients for Quick-Marinated Skirt Steak With Sriracha Potatoes and Spinach

• 450g small fingerling potatoes, halved lengthwise

• 80ml vegetable oil, such as grapeseed, divided

• 3/4 teaspoons kosher salt, divided

• 1/2 teaspoons freshly ground black pepper, divided

• 60ml plus 1 tablespoon soy sauce, divided

• 60ml hot chilli paste, such as sambal oelek

• 675g skirt steak, cut into four equal-sized pieces

• 1/4 cup chicken or vegetable broth

• 675g spinach, trimmed if needed

• 45ml mayonnaise

• 1 tablespoon Sriracha paste

• Bonito flakes, for serving (optional)

How to make Quick-Marinated Skirt Steak With Sriracha Potatoes and Spinach

Place a rimmed baking sheet in oven and preheat oven to 232°C.

In a large bowl, toss potatoes with 1 tablespoon oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Spread in a single layer on pre-heated baking sheet, and roast until golden brown and tender, tossing halfway through, about 20 minutes.

In a medium bowl, whisk together 2 tablespoons oil, 60ml soy sauce, chilli paste, and 1/4 teaspoons each salt and pepper. Add steaks, turning to coat them in the marinade, and let stand at room temperature for 5 minutes.

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.

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.

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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.