Reviews (2) Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 2 3 star values: 8 2 star values: 2 1 star values: 1 Martha Stewart Member Rating: 5 stars 04/04/2013 This recipe was easy and delicious. My motto is I'm not eating it if its not worth eating. Calories are way too precious. The sweet potatoes and onion mix were absolutely delicious. The dressing for the parsley salad as easy and will be one of my favorite. ADJUSTMENT: I didn't think I could eat 2 cups of parsley so I only used.1/2 cup parsley, spinach, and romaine to make the 2 cups. I would also recommend a little seasoning on the steak before cooking. My husband and I loved it. Martha Stewart Member Rating: 3 stars 09/17/2011 This is a pretty good dinner; the steaks cooked up beautifully in my cast iron skillet. We are not huge eaters, though, so we have leftover steak--I'm making fajitas with it tonight. All of the family said the sweet potatoes would've been better if I'd left out the onions, and no one but me ate the parsley salad. (which was a bit of work for 1 person!)
Back to Skirt Steak with Sweet Potato Wedges and Parsley Salad All Reviews for Skirt Steak with Sweet Potato Wedges and Parsley Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Skirt Steak with Sweet Potato Wedges and Parsley Salad Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 3 pounds sweet potatoes (about 6 medium), peeled and cut into 1/2-inch wedges 1 large red onion, cut into 1/2-inch wedges 4 teaspoons extra-virgin olive oil Coarse salt and ground pepper 2 teaspoons red-wine vinegar 1 teaspoon Dijon mustard 1 tablespoon minced shallot 1 teaspoon vegetable oil 1 1/2 pounds skirt steak (fat trimmed), cut into 4 pieces 2 cups packed parsley leaves (from 1 bunch)
Gallery Skirt Steak with Sweet Potato Wedges and Parsley Salad
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Gallery
Skirt Steak with Sweet Potato Wedges and Parsley Salad
Skirt Steak with Sweet Potato Wedges and Parsley Salad
Skirt Steak with Sweet Potato Wedges and Parsley Salad
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Recipe Summary
prep: 15 mins total: 45 mins
Servings: 4
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 3 pounds sweet potatoes (about 6 medium), peeled and cut into 1/2-inch wedges 1 large red onion, cut into 1/2-inch wedges 4 teaspoons extra-virgin olive oil Coarse salt and ground pepper 2 teaspoons red-wine vinegar 1 teaspoon Dijon mustard 1 tablespoon minced shallot 1 teaspoon vegetable oil 1 1/2 pounds skirt steak (fat trimmed), cut into 4 pieces 2 cups packed parsley leaves (from 1 bunch)
Directions
Preheat oven to 400 degrees, with racks in upper and lower thirds. In a large bowl, toss together sweet potatoes, onion, and 2 teaspoons olive oil; season with salt and pepper. Arrange vegetables in a single layer on two rimmed baking sheets and roast until tender, 25 to 30 minutes, rotating sheets halfway through. Refrigerate 2 cups sweet potatoes to make Chicken and Sweet Potato Hand Pies, if desired.
Meanwhile, in a medium bowl, whisk together 2 teaspoons olive oil, vinegar, mustard, and shallot. Season dressing with salt and pepper.
In a large, heavy skillet, heat vegetable oil over medium-high. Season steak with salt and pepper. In two batches, cook steak until browned, 3 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest 5 minutes before thinly slicing against the grain. Add parsley to bowl with dressing and toss to coat. Serve steak and vegetables topped with parsley salad.
Reviews (2)
Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 2 3 star values: 8 2 star values: 2 1 star values: 1
Martha Stewart Member Rating: 5 stars 04/04/2013 This recipe was easy and delicious. My motto is I'm not eating it if its not worth eating. Calories are way too precious. The sweet potatoes and onion mix were absolutely delicious. The dressing for the parsley salad as easy and will be one of my favorite. ADJUSTMENT: I didn't think I could eat 2 cups of parsley so I only used.1/2 cup parsley, spinach, and romaine to make the 2 cups. I would also recommend a little seasoning on the steak before cooking. My husband and I loved it. Martha Stewart Member Rating: 3 stars 09/17/2011 This is a pretty good dinner; the steaks cooked up beautifully in my cast iron skillet. We are not huge eaters, though, so we have leftover steak--I'm making fajitas with it tonight. All of the family said the sweet potatoes would've been better if I'd left out the onions, and no one but me ate the parsley salad. (which was a bit of work for 1 person!)
Reviews (2)
Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 2 3 star values: 8 2 star values: 2 1 star values: 1
Add Rating & Review
16 Ratings 5 star values: 3 4 star values: 2 3 star values: 8 2 star values: 2 1 star values: 1
16 Ratings 5 star values: 3 4 star values: 2 3 star values: 8 2 star values: 2 1 star values: 1
16 Ratings 5 star values: 3 4 star values: 2 3 star values: 8 2 star values: 2 1 star values: 1
5 star values: 3 4 star values: 2 3 star values: 8 2 star values: 2 1 star values: 1
Martha Stewart Member Rating: 5 stars 04/04/2013 This recipe was easy and delicious. My motto is I'm not eating it if its not worth eating. Calories are way too precious. The sweet potatoes and onion mix were absolutely delicious. The dressing for the parsley salad as easy and will be one of my favorite. ADJUSTMENT: I didn't think I could eat 2 cups of parsley so I only used.1/2 cup parsley, spinach, and romaine to make the 2 cups. I would also recommend a little seasoning on the steak before cooking. My husband and I loved it. Martha Stewart Member Rating: 3 stars 09/17/2011 This is a pretty good dinner; the steaks cooked up beautifully in my cast iron skillet. We are not huge eaters, though, so we have leftover steak--I'm making fajitas with it tonight. All of the family said the sweet potatoes would've been better if I'd left out the onions, and no one but me ate the parsley salad. (which was a bit of work for 1 person!)Martha Stewart Member
Rating: 5 stars 04/04/2013
This recipe was easy and delicious. My motto is I’m not eating it if its not worth eating. Calories are way too precious. The sweet potatoes and onion mix were absolutely delicious. The dressing for the parsley salad as easy and will be one of my favorite. ADJUSTMENT: I didn’t think I could eat 2 cups of parsley so I only used.1/2 cup parsley, spinach, and romaine to make the 2 cups. I would also recommend a little seasoning on the steak before cooking. My husband and I loved it.
Rating: 5 stars
Rating: 3 stars 09/17/2011
This is a pretty good dinner; the steaks cooked up beautifully in my cast iron skillet. We are not huge eaters, though, so we have leftover steak–I’m making fajitas with it tonight. All of the family said the sweet potatoes would’ve been better if I’d left out the onions, and no one but me ate the parsley salad. (which was a bit of work for 1 person!)
Rating: 3 stars
All Reviews for Skirt Steak with Sweet Potato Wedges and Parsley Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Skirt Steak with Sweet Potato Wedges and Parsley Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
