Marinated Skirt Steak Recipe

Marinate the Steak

In a bowl, combine olive oil, soy sauce, minced garlic, black pepper, cumin, and salt. Place the skirt steak in a resealable bag or shallow dish and pour the marinade over the steak. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.

Prepare the Sweet Potatoes

Preheat the oven to 400°F (200°C). Peel and cut the sweet potatoes into wedges or cubes. Toss them in olive oil, salt, and pepper, then spread them out on a baking sheet. Roast in the oven for about 25-30 minutes or until tender and golden.

Make the Balsamic Reduction

In a saucepan over medium heat, combine balsamic vinegar and honey. Bring to a boil, then reduce heat and simmer until the mixture thickens and reduces by half, about 10-15 minutes. Stir occasionally and set aside to cool.

Cook the Skirt Steak

Heat a grill or skillet over high heat. Remove the steak from the marinade and discard the marinade. Grill or sear the steak for about 3-4 minutes per side for medium-rare, or longer to your desired doneness. Let rest for 5 minutes before slicing.

Serve

Slice the skirt steak against the grain and serve it over the roasted sweet potatoes. Drizzle the balsamic reduction over the top before serving.