District Skillet Recipe

marinate steak

Pat the skirt steak dry with paper towels. In a small bowl combine 2 tbs olive oil, minced garlic, smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Rub the mixture evenly over both sides of the steak. Let rest at room temperature for 20–30 minutes, or refrigerate up to 2 hours and bring back to room temperature 30 minutes before cooking.

grill or pan-sear steak

Preheat a grill or heavy cast-iron skillet over high heat until very hot (about 500°F surface temp). If using a skillet, add 1 tbs oil and heat until shimmering. Sear the steak 2–3 minutes per side for medium-rare (internal temp 125–130°F), or longer for desired doneness. Remove steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes before slicing thinly against the grain into 1/4-inch slices.

While steak is resting or grilling, prepare the potatoes. Parboil the diced potatoes in salted boiling water for 5 minutes until slightly tender but not falling apart. Drain well and pat dry.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs vegetable oil and 1 tbs butter. When butter foams, add the parboiled potatoes in a single layer. Avoid overcrowding; work in batches if needed. Let potatoes cook undisturbed 3–4 minutes to develop a crust.

Add the diced onion and red bell pepper to the pan. Season with 1/2 tsp smoked paprika, 3/4 tsp kosher salt and 1/4 tsp black pepper. Stir and continue to cook, flipping and pressing potatoes occasionally, until potatoes are golden and crisp on most sides, about 8–10 minutes total. Remove from heat and keep warm.

Meanwhile, make the chimichurri: combine chopped parsley, cilantro (if using), oregano, minced garlic, 1 tbs red wine vinegar, 3 tbs olive oil, 1/4 tsp red pepper flakes, 1/4 tsp kosher salt and 1/8 tsp black pepper in a bowl. Stir to combine and taste; adjust salt or vinegar as desired. Let rest 10–15 minutes to meld flavors. (Can be made up to one day ahead and refrigerated.)

Whisk together 1/4 cup mayonnaise, 2 tbs buttermilk, 1 tsp ranch seasoning, 1/2 tsp Cajun seasoning and 1/2 tsp lemon juice until smooth. Thin with additional buttermilk 1 tsp at a time if needed for drizzling consistency. Season with salt to taste. Refrigerate until ready to use.

Reheat the skillet with the potatoes briefly if needed. Arrange the warm DBK potatoes in the center of a cast-iron skillet or serving plate to form a bed.

Top the potatoes with sliced skirt steak, arranging slices so they overlap slightly and retain some juices on the potatoes.

Sprinkle 1/2 cup shredded cheddar cheese evenly over the hot steak and potatoes so it begins to melt.

cook eggs

In a small nonstick pan over medium-low heat add 1 tsp neutral oil or butter. Crack two large eggs and fry to over-easy: cook whites until set (~2 minutes), flip gently and cook 15–20 seconds to keep yolks runny. Season eggs with salt and pepper. Alternatively, cook to your preferred doneness.

Place the two over-easy eggs on top of the cheesy steak and potatoes.

Drizzle 2–3 tbs chimichurri over the steak and potatoes. Finish with 1–2 tbs Cajun ranch drizzle in a thin zigzag over the eggs and potatoes. Garnish with sliced chives or scallions. Serve immediately so egg yolks run into the potatoes and steak.