Grilled Skirt Steak with Savory Mashed Potatoes
What you need
2lbs skirt steak
4 good sized potatoes. Make it 6 if you use reds.
1 cup chicken stock
6 cloves of garlic
1/2 yellow onion
6 pieces of bacon
1/2 cup olive oil
1/4 cup teriaki sauce
a dash or two of hot sauce
What to do
Mix olive oil, teraki and hot sauce, steak seasoning and 3 cloves of garlic together. Coat the skirt steak and stick it in the fridge for 15-20 minutes.
Dice potatoes into 1″ pieces and add to lots of salted boiling water. Add 3 cloves of garlic to the water. Cook until potatoes are just tender (stick a fork in a piece…should go in nice and easy like). Drain potatoes. Dice bacon and cook in the same pot the potatoes were in. When crispt, add the onion, cut into 1″ pieces and sweat until onions are nice and soft. Add back the potatoes and garlic. Start adding chicken stock and mash (by hand) until you get the consistency you want. Add salt and pepper to taste.
On a hot grill, cook the marinaded skirt steak 3 minutes per side. Don’t mess with it! Once it’s cooked, slick against the grain. You can go fancy and cut on the bias if you like too.
Mashed potatoes with a dollop of sour cream and the sliced steak. Glazed carrots go nicely with this as well (carrots, butter, brown sugar, chicken stock, fresh chopped parsley).