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Sometimes I just want a great steak and potato meal. Something no-fuss that can be made pretty quickly and easily. For me, it’s this baking-sheet dinner of oven-roasted chimichurri steak with the best honey smoked sweet potatoes you have ever eaten. What I truly love about this baking-sheet dinner is how it is perfectly timed from prep to finish to make each of the simple ingredients stand out. Normally, baking steak and potatoes at the same time is a big no-no. Potatoes take way longer to cook, and here it is no exception. EXCEPT… this is where I am a dinner genius, so take notes and follow along with my culinary brilliance. Okay, here goes… I find that skirt steak tastes best when it has marinated a bit and soaked up flavor. It truly doesn’t need a long time to cook, especially when I see that these days the cuts are getting thinner and thinner from the stores. That is w y the chimichurri gremolata with its chunky pieces of garlic and parsley soaked in olive oil is my answer to added flavor. But what does that have to do with timing? Well, stay with me here and let’s take this step by step as if in real time in my kitchen: 4:00 p.m. Preheat oven to 400 degrees Fahrenheit. 4:01 Prep the sweet potatoes (buying long, thin ones not only gives you a sweeter potato, when you cut them in half they cook faster). 4:05 Grease a baking sheet. Add the potatoes and the whole garlic heads (they are just delicious and I love to smear my potatoes with them… it’s like butter). 4:06 Prep your chimichurri gremolata and slather your steak. Leave on counter for 35 minutes. 4:41 Open your oven, pull out the baking sheet, add the chimichurri skirt steaks to the pan, and then put back tray in oven. Let bake for another 19-20 minutes. 5:00 Pull out tray. Let steak rest for 5 minutes before cutting. 5:06 Sit down to a delicious dinner. Like I told you, genius in 60 minutes. Sure, this recipe is slightly different from all my other baking-sheet dinners, but in my book it still counts. Everything on one tray, and pretty much a no-fuss 60-minute dinner. Most of all, it’s truly one of the best steak-and-potatoes dinner I can eat. The leftovers also are incredible cold in a salad for the next night, potatoes and all.
2 to 3 pounds skirt steak
4 to 5 cloves garlic
1 very large handful of parsley (checked or bug-free)
3 and 1/2 tablespoons Tuscanini Olive Oil
1 teaspoon Heaven & Earth Lemon Juice
pinch of Pereg Black Pepper
3 to 4 long, thin sweet potatoes, halved
3 tablespoons Tuscanini Olive Oil
2 teaspoons smoked paprika
1 heaping tablespoon Manischewitz Honey
3 to 4 whole garlic heads, tops cut off
Preheat oven to 400 degrees Fahrenheit. Prep a baking sheet with Gefen Parchment Paper and spray with nonstick spray or olive oil.
In a bowl, mix together the oil, paprika and honey. Then add the halved potatoes to the bowl and toss them in the mixture. You can also just brush the mixture on the sweet potatoes with a pastry brush. Lay them on the baking sheet, cut side down.
Brush the tops of the garlic heads with olive oil and lay them on the same tray as potatoes, cut side up. Put into oven and let bake.
In a small food processor (or you can do this by hand with a knife), add all the ingredients for the chimichurri. Pulse until you have a nicely chopped, thick gremolata. If you like it finer, process until smooth.
Rinse your skirt steak well under cold water. Lay on parchment paper. Slather the top of the steaks with the chimichurri gremolata mixture and let rest on the counter for about 30 minutes.
Remove baking sheet tray from oven. Flip the sweet potatoes, cut side up. Add the skirt steak and place back in oven. Bake for another 19 to 20 minutes for medium rare. (Cook longer to desired doneness.)
Remove from oven and let the meat rest for at least five minutes. Slice and serve with the sweet potatoes and garlic.
Photography by Sara Goldstein
How Would You
Rate this recipe?
This recipe is easy to follow and tastes amazing. I also made the steak separately, baking it for 18 minutes in a deeper pan. The juices stayed in, and it came out soft and perfect.
How Long do i have to bake the sweet potatoes?
I would say for 45-60 min…until they are done.