Skirt Steak with Baby Potatoes
Serves: 2
Total: 60M
Prep: 30M
Cook: 30M
- 1 lb skirt steak
- 2 lbs baby potatoes
- 3 oz butter
- 1 tbsp minced garlic
- 1 tbsp chopped fresh parsley
- 1½ tbsp BBQ seasoning
- 2 tbsp eel sauce
- 1 tbsp Worcestershire sauce
- Salt and black pepper to taste
Marinate the Steak: In a bowl, combine the skirt steak with BBQ seasoning, eel sauce, and Worcestershire sauce. Marinate for 1 hour.
Cook the Potatoes: Boil the baby potatoes in lightly salted water until tender. Drain, then saute them in butter until golden. Add minced garlic and chopped parsley, continue to sauté briefly. Season with salt and black pepper to taste.
Sear the Steak: Heat a skillet over medium-high heat. Sear the steak on both sides for equal time, until the internal temperature reaches about 125°F (52°C) for medium-rare. Use a ThermoPro Lightning Meat Thermometer for accurate and fast food temperatures. Remove from heat and let it rest for 5 minutes before slicing.
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