GRILLED SKIRT STEAK WITH ROSEMARY ROASTED POTATOES & WORCESTERSHIRE AIOLI BORDEAUX
Number Of Ingredients 20
Steps:
- For the steak: If using optional marinade, mix soy sauce, garlic and lemon juice together in a small ramekin and spread on both sides of meat. Marinate 1 hour before grilling or refrigerate up to 4 hours and bring meat to room temperature before cooking. Preheat a grill to medium-high. Lightly coat meat with oil then season to taste with pepper and just a touch of kosher salt, as the soy sauce marinade is salty. Grill the meat to desired doneness, about 8-10 minutes total for medium rare; thicker portions may need a little more time. Loosely cover with foil and rest for at least 10 minutes before thinly slicing across the grain. For the potatoes: Preheat oven to 425 degrees. Rinse and dry potatoes. Leaving skin on, cut each potato into wedges about 3/8- to 1/2-inch thick. Place potato wedges in a large bowl and toss with the garlic, olive oil, rosemary and salt to taste. Line a sheet pan with foil; coat the foil lightly with olive oil. Spread wedges on baking sheet; add grinds of pepper to taste. Roast 25-30 minutes or until golden brown and edges are crisp. Taste and adjust seasoning. For the aioli: While the potatoes and meat are cooking, stir together the mayonnaise, lemon juice, vinegar, Worcestershire sauce and garlic in a small bowl. Season to taste with salt and pepper. To serve, divide the steak and potatoes among plates and serve with Worcestershire aioli on the side. Serves 4 Per serving: 735 calories, 39 g protein, 37 g carbohydrate, 48 g fat (11 g saturated), 37 mg cholesterol, 245 mg sodium, 2 g fiber.
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