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Home » Unlabelled » Skirt steak with roasted potato medley and red onions

Skirt steak with roasted potato medley and red onions Good morning lovelies. What you are looking at is what I decided to make for dinner last night. I lately indulged into a cast iron skillet as any kitchen should carry one. I am, by all means, not a professional cook but you have no idea how much better recipes turn out in a skillet like this. I wanted to invest in a pre-seasoned one and care for it over the years properly. These skillets are like wine; they get better and better in time. To learn how to get this filling and delicious american classic dish, please keep reading.


- 2-4 potatoes (red, purple and russet potatoes)
- 2-4 strip steaks
- 1 whole lemon
- Pepper
- Fresh Herbs ( Rosemery and sage)
- Salt

How to prepare:

Turn on your stove on high and place your skillet on top to get nice and hot before you use it. Clean and chop your potatoes and red onions in big chunks (I quarted my onion as I like the taste of the sweet red onion pretty raw). Pour some oil of your choice on your skillet and wait a minute for it to heat up with some of your herbs (This allows the herbs to aromatize the oil before you put in your veggies and meat) . Put your potatoes and onions on your pan and cook while turning constantly and season with salt and pepper. You want to create a crispy crust on the potatoes but not burn them as its pretty easy to do because the skillet is screaming hot. 2-3 minutes before the potatoes and onion are completely cooked, put in your seasoned strip steak. I only seasoned mine with salt and pepper. Let cook on 2 minutes on each side as the steak is pretty thin and cooks fast. On the last 2 minutes put in your halved lemon face side down.
Sprinkle some more cracked pepper on top of the pan and get it ready to serve.

Bon appetit, 

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