Grilled Skirt Steak with Roasted Potatoes

Name: Grilled Skirt Steak with Roasted Potatoes
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tsp Black Pepper; 4 whole Diced Potatoes; 2 tbsp Extra-Virgin Olive Oil; 0.25 cup Ketchup; 4 cloves Minced Garlic; 2 tsp Salt; 1 lb Steak; 2 tbsp Worcestershire Sauce

Dinner 🍽️Lunch 🥪 American High-Protein 💪Sugar-Free Paleo 🦴Comfort-Food

Grilled Skirt Steak with Roasted Potatoes pairs juicy, quickly seared skirt steak with garlicky, crisp-edged russets. A ketchup and Worcestershire glaze adds tangy depth that balances the smoky char, while the potatoes deliver a savory crunch. Ideal for a weeknight dinner when you want bold flavor and satisfying texture without fuss.

Prep15 mins
Cook22 mins
Serves4
DifficultyEasy

1

In a small dish or resealable plastic bag, combine the ketchup, Worcestershire sauce, 2 cloves of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well, then add the steak.
2

In a bowl, mix the potatoes with the remaining 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and the oil. Transfer to the grill pan.
3

Place the grill pan in the Panasonic Countertop Induction Oven. Press Auto Cook and choose setting 4, 12-inch size. Press Start and cook for 15 minutes.
4

Stir the potatoes, return them to the oven, set the timer for 5 minutes, and press Start.
5

Move the potatoes to a serving plate.
6

Preheat the oven to High on the Grill setting.
7

Use a paper towel to wipe any garlic from the grill pan. Take the steak out of the marinade and place it in the pan.
8

Grill the steak for 1 minute on each side. Remove and let it rest for 3 minutes.
9

Slice the steak and serve with the roasted potatoes.