This dish is mighty tasty and very easy to make due to our one-pan method. The trick to steaks like skirt, flank and hanger is marinating them first, then thinly slicing. We are suggesting balsamic vinegar for this dish, but sherry or red wine vinegar will work in a pinch. Make sure to get your steak marinating at least 2 hours (ideally 12-24) before cooking and you will be in for a great experience with a quick cleanup!
16-20oz skirt steak (flank or hanger also work well)
1lb asparagus (bottoms trimmed and rinsed)
1lb Yukon Gold Potatoes (sliced into wedges)
1/2 red onion (sliced thin)
2 cloves garlic (chopped fine)
1/4 cup balsamic vinegar (red wine or sherry vinegar work too, but use balsamic if you can)
1/4 cup olive oil + 1 teaspoon for coating pan
1 teaspoon salt for marinade + to taste for seasoning
1 teaspoon pepper for marinade + to taste for seasoning
Step 1 (The night or morning before cooking)
Mix vinegar, oil, pinch of pepper, teaspoon of salt, garlic and red onion until well combined. Pour 3/4 of the liquid into a large ziplock bag. IF you don’t have a bag, place in a container large enough to submerge the skirt steak. Make sure to reserve 1/4 of the marinade free from the meat for later use. Add steak to bag or container; seal and refrigerate. At a minimum, this process needs to be done 2 hours prior to cooking but 12-24 hours is even better.
Step 2 (2-24 hours later)
Preheat oven to 375 degrees F. Toss thinly sliced potato wedges with a teaspoon of olive oil and a pinch of salt and pepper. Place on a large sheet pan, making sure to leave a large area open for eventually adding steak and asparagus. If you do not have a big enough pan, this can be done in two pans. When the oven is heated, slide in the potatoes. Bake for 10 minutes. At this time, remove steak from the fridge and let sit.
While potatoes are cooking, clean asparagus and cut off the bottom tough stem portion. After the potatoes have cooked for 10 minutes, turn oven to broil. The goal here is to get the pan pretty hot. Once hot (but not smoking) remove from the oven and quickly place the steak on the open space on the pan. It should sizzle. At the same time, place the asparagus around the steak. Place back in oven and broil.
Steak cooking temp tips: It should take about 4-5 minutes for medium rare steak, depending on thickness (this is how we like it). Six minutes for medium, 7-8 for well done.
In the time the steak has cooked, the asparagus should also be cooked and potatoes fully done as well. If anything seems like it needs more time, you can always remove the steak and place the veggies back in for a minute or too. Always taste a potato and asparagus to make sure.
Let veggies and steak rest for 5 minutes. While they are resting, take the 1/4 cup of leftover marinade you saved and simmer in a saucepan, stirring constantly. BE CAREFUL! The trick is to slightly reduce the vinegar, but too much and you can easily burn it. If this intimidates you, skip this step and add the marinade without reducing. All in all, you shouldn’t have to simmer the marinade more than 3-4 minutes (it will be done in the 5 minutes your steak is resting).
IMPORTANT. If you did not reduce the marinade, still only use the reserved marinade, NOT the liquid that came into contact with meat. The meat marinade should have been discarded.
After a 5 minute rest, slice skirt steak thinly against the grain. This is not the type of steak you serve in a hunk on a plate. Thinly slicing against the grain will make for a tender experience. After slicing, you can plate individually or on a platter by serving steak, asparagus and potatoes next to each other. Drizzle the reduced marinade over the steak and asparagus and serve.