Skirt Steak with Rosemary Lemon Butter, Crispy Smashed Potatoes and Seared Asparagus

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the baby potatoes in a pot with water and 1 teaspoon of salt. Boil for 12 to 15 minutes, until tender but not falling apart. Drain and let them rest for 5 minutes.

2. 2

   2. Meanwhile, marinate the beef skirt steak with 1 tablespoon olive oil, Worcestershire sauce, Dijon mustard, 1 teaspoon smoked paprika, the 2 crushed garlic cloves, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Let stand for 15 minutes at room temperature.

3. 3

   3. Place the potatoes on a parchment-lined or lightly greased sheet pan. Gently smash them with the bottom of a glass. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika. Bake for 20 to 25 minutes at 220 °C / 425 °F, flipping halfway through, until golden and crisp.

4. 4

   4. In a small bowl, mix the unsalted butter, chopped fresh rosemary, the 4 minced garlic cloves, lemon zest, the remaining tablespoon of lemon juice, and the red pepper flakes. Set aside at room temperature.

5. 5

   5. Toss the asparagus with the remaining 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper.

6. 6

   6. Heat a large cast-iron or heavy skillet over high heat for 2 to 3 minutes. Remove the skirt steak from the marinade, shake off the excess, and sear for 3 to 5 minutes per side, depending on thickness and desired doneness. During the last minute, add half of the rosemary lemon butter and baste the meat.

7. 7

   7. Transfer the steak to a board and let it rest for 5 to 7 minutes. In the same hot skillet, cook the asparagus for 3 to 4 minutes, tossing often, until browned and tender.

8. 8

   8. Slice the skirt steak against the grain. Serve with the crispy smashed potatoes and seared asparagus. Spoon the remaining rosemary lemon butter over the top so it melts from the heat. Finish with the chopped fresh parsley.