Name: Skirt Steak with Calabrian Chile Chimichurri and Crispy Parmesan Potatoes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H35M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons Hungarian sweet paprika; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1/4 teaspoon cayenne pepper; 1/4 teaspoon chili powder; Kosher salt and freshly ground black pepper; Two 8-ounce outside skirt steaks; 3 tablespoons unsalted butter, melted; 1/2 cup pre-grated Parmesan cheese (no fresh grating here! The pre-grated stuff sticks better); 1 1/2 pounds baby Yukon gold potatoes, halved; Kosher salt and freshly ground black pepper; 1 cup roasted red peppers, drained; 2 garlic cloves, minced; 1 cup chopped flat-leaf parsley; 1/4 cup fresh chopped cilantro; 1 teaspoon smoked paprika; 1/4 cup red wine vinegar; 2 tablespoons minced Calabrian chiles; 1/2 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper

Directions

Special equipment:

a grill or grill pan; an instant-read thermometer

For the steak: In a small bowl, mix together the Hungarian sweet paprika, garlic powder, onion powder, cayenne, chili powder, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Adjust the spice and seasoning if necessary. Rub the spice mix all over steaks and place in the fridge, on a wire-rack fitted inside a baking sheet, uncovered for at least 2 hours or overnight. This draws some moisture out of the steak to create a delicious crust when seared later.
For the potatoes: Preheat the oven to 400 degrees F.
Take a 9-by-13-inch baking dish and brush the entire bottom and sides with half (1 tablespoon plus 1 1/2 teaspoons) of the melted butter. Sprinkle the pre-grated Parmesan in an even layer over the melted butter to cover the entire bottom.
In a large bowl, toss the potatoes with the remaining 1 tablespoon plus 1 1/2 teaspoons of the melted butter and season with salt and pepper. Press the cut side of the halved potatoes onto the Parmesan, in an even layer and slightly spaced out. Do not move the potatoes once placed down, this will compromise the magic.
Roast the potatoes until they are fork tender and the cheese is golden brown, about 30 minutes. Let cool and then remove with a fish spatula or, if you can, gently turn out in one intact potato piece.
For the Calabrian chile chimichurri: In a food processor, add the roasted red peppers and garlic and pulse until finely chopped. Add the parsley, cilantro and smoked paprika and pulse again until the herbs are chopped. Add the vinegar and Calabrian chiles and begin to pulse. Slowly stream in the oil while pulsing until a sauce forms that is still a bit coarse, about 10 pulses. Season to taste and set aside to meld. This sauce can be made up to 3 days in advance.
To cook the steak: Remove the steak from the fridge about 1 hour before grilling. Heat a grill or large cast-iron grill pan over medium-high heat.
Sear the steak on both sides until charred and a nice crust forms and an instant-read thermometer registers 130 degrees F, about 3 minutes per side. Let rest for 5 minutes before slicing. Slice on the bias, against the grain. Spoon over the Calabrian chile chimichurri and serve with the potatoes.

Skirt Steak with Calabrian Chile Chimichurri and Crispy Parmesan Potatoes

Ingredients

Steak:

Potatoes:

Calabrian Chile Chimichurri:

Directions

Special equipment:

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