Recipe

7 INGREDIENTS • 6 STEPS • 25MINS

Skirt Steak with Roasted Vegetables

Name: Skirt Steak with Roasted Vegetables
Total time: PT1500.0S
Yield: 4
Ingredients: 2 pound Skirt Steak; 1 bunch Asparagus; 4 bunch Baby Red Radish; 1 pound Baby Potato; 1 tablespoon Olive Oil; to taste Salt; to taste Ground Black Pepper

4

3 ratings

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

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Skirt Steak with Roasted Vegetables

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joshneedles

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

25MINS

Total Time

$7.65

Cost Per Serving

Ingredients

Servings

4

US / Metric

2 lb

Skirt Steak

1 bunch

Asparagus

4 bunches

Baby Red Radish

1 lb

1 Tbsp

to taste

to taste

Nutrition Per Serving

VIEW ALL

Calories

570

Fat

23.4 g

Protein

57.2 g

Carbs

34.3 g

Add to plan

Skirt Steak with Roasted Vegetables

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joshneedles

Cooking InstructionsHide images

step 1

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

step 2

Place Baby Potato (1 lb) 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 (2 lb) 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.