Skirt Steak with Roasted Vegetables

7 INGREDIENTS • 6 STEPS • 25MINS

Skirt Steak with Roasted Vegetables

Recipe

4.0

3 ratings

Easy one pan wonder recipe for a delicious and hearty dinner!

Easy one pan wonder recipe for a delicious and hearty dinner!

joshneedles

25MINS

Total Time

$7.65

Cost Per Serving

Ingredients

Servings

4

us / metric

905 g

Skirt Steak

1 bunch

4 bunches

Baby Red Radish

455 g

1 Tbsp

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

570

Fat

23.4 g

Protein

57.2 g

Carbs

34.3 g

joshneedles

Cooking Instructions

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step 1

Preheat oven to 450 degrees F (230 degrees C).

step 2

Place Baby Potatoes (455 g) and Baby Red Radish (4 bunches) in a cast-iron skillet. Add Olive Oil (1 Tbsp), Salt (to taste), and Ground Black Pepper (to taste).

step 2 Place Baby Potatoes (455 g) and Baby Red Radish (4 bunches) in a cast-iron skillet. Add Olive Oil (1 Tbsp), Salt (to taste), and Ground Black Pepper (to taste).

step 3

Roast for 20 minutes or until easily pierced with a fork. After 15 minutes, add Asparagus (1 bunch).

step 4

Remove vegetables, set aside. Place skillet over high heat. The pan should be nearly smoking.

step 5

Season Skirt Steak (905 g) with Salt (to taste) and Ground Black Pepper (to taste). Sear steak, 4 to 5 minutes on each side depending on thickness.

step 6

Slice steak and serve with warm vegetables. Feel free to garnish with chopped radish leaves from your baby red radish bunch.

step 6 Slice steak and serve with warm vegetables. Feel free to garnish with chopped radish leaves from your baby red radish bunch.

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