Prime Skirt Steak (gf) Recipe

Remove the skirt steak from the refrigerator about 30-60 minutes before cooking to come to room temperature.

Pat the steak dry with paper towels; season evenly on both sides with kosher salt and freshly ground black pepper.

Let the seasoned steak rest at room temperature 15 minutes to enhance even cooking.

Heat a heavy skillet (cast iron preferred) over high heat; add 1 tablespoon olive oil and swirl to coat.

Sear the steak 3-4 minutes per side for medium-rare, flipping once; adjust time to preferred doneness.

Transfer to a plate and tent loosely with foil; rest 5-10 minutes before slicing to retain juices.

Slice thinly against the grain and arrange on plates; spoon some chimichurri over the top or serve on the side.

In a medium bowl, finely chop the parsley and garlic; if using fresh oregano, add and chop as well.

Stir in red pepper flakes, salt, and black pepper.

Whisk in red wine vinegar and olive oil until well combined.

Let the chimichurri rest for 10-15 minutes to allow flavors to meld; taste and adjust salt as needed.

Serve a portion alongside the steak or spoon over slices as desired.

Preheat the oven to 425°F (218°C).

Toss asparagus, cherry tomatoes, zucchini, and yellow onion with olive oil, salt, and pepper until evenly coated.

Spread vegetables in a single layer on a sheet pan; roast 12-15 minutes, tossing halfway, until tender and lightly caramelized.

Remove from oven; season to taste with additional salt and pepper; keep warm.

Place cubed potatoes in a large pot; cover with cold salted water and bring to a boil.

Cook until potatoes are fork-tender, about 15-20 minutes; drain well.

Return potatoes to the pot over low heat to dry out surface moisture for 1-2 minutes.

Mash potatoes with butter until smooth; gradually mix in warm milk until desired creaminess is reached.

Stir in garlic (minced) and season with salt and pepper to taste; keep warm.

Garnish whipped potatoes with chopped chives or parsley before serving.