Grilled Skirt Steak and Sweet Potatoes with Herb Sauce
Fire up the grill and treat your taste buds to the bold flavors of this Grilled Skirt Steak and Sweet Potatoes with Herb Sauce, a quick and satisfying dinner perfect for weeknights or special occasions. Featuring tender, smoky skirt steak grilled to perfection alongside caramelized sweet potato rounds, this recipe strikes a delicious balance of savory and sweet. The vibrant herb sauce, made with fresh parsley, cilantro, garlic, and a hint of red pepper flakes, adds a zesty, aromatic finish that ties everything together. With just 40 minutes from start to finish, this dish is as easy to prepare as it is impressive to serve. Garnish with lime wedges for a refreshing citrus twist and watch this meal become a new household favorite! Perfectly suited for those searching for healthy grilling ideas with bold flavors and minimal prep time.
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Recipe Information
Ingredients
- 1.5 pounds skirt steak
- 2 large sweet potatoes
- 4 tablespoons olive oil
- 2 teaspoons kosher salt
- 1.5 teaspoons black pepper
- 2 garlic cloves
- 0.5 cups flat-leaf parsley
- 0.5 cups cilantro
- 2 tablespoons red wine vinegar
- 0.5 teaspoons red pepper flakes
- 2 tablespoons water
- 3 optional lime wedges
Instructions
Peel and slice the sweet potatoes into 1/3-inch thick rounds. Toss them with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 0.5 teaspoon of black pepper. Set aside.
Pat the skirt steak dry with paper towels. Season both sides generously with 1 teaspoon of kosher salt and 1 teaspoon of black pepper. Let it rest at room temperature while preparing the grill.
Preheat your grill or grill pan to medium-high heat for 10-15 minutes.
Meanwhile, make the herb sauce: In a food processor or blender, combine the garlic cloves, parsley, cilantro, red wine vinegar, red pepper flakes, water, and 2 tablespoons of olive oil. Pulse until the mixture is a thick but pourable consistency. Taste and adjust seasoning with more salt as desired.
Place the sweet potato slices on the grill, cooking for 3-4 minutes per side until grill marks appear and the potatoes are tender. Remove from the grill and set aside.
Lay the skirt steak on the hot grill. Cook for 3-4 minutes per side for medium-rare or longer if preferred. Use a meat thermometer to ensure it reaches an internal temperature of 130°F (54°C) for medium-rare. Remove the steak from the grill and let it rest for 5 minutes before slicing.
Slice the steak thinly against the grain. Serve the steak and sweet potatoes drizzled with the herb sauce. Garnish with optional lime wedges for added freshness.
Nutrition Facts
Calories |
3698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.3 g | 361% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 1907 mg | 83% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 20.3 g | ||
| Protein | 201.2 g | 402% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 3116 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
