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Grilled Skirt Steak with Rösti Potatoes

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(15 people have added this recipe to their favorites.)

One of Francis Mallmann’s favorite ways to eat steak is to season it with salt and pepper, throw it on the grill, and serve it with crispy potato cakes to soak up all the meat juices. Sides of fresh tomatoes and lemony pureed avocado help brighten the flavors and lighten the dish.

Plus: F&W’s Summer Grilling Guide

Pairing Suggestion

Practically any grilled steak goes well with a spicy, full-bodied Tannat, Uruguay’s primary red grape. Uruguayan wines can be hard to find in the U.S., but one good producer that’s imported is Bouza; look for the aromatic 2007 Las Violetas. Alternatively, choose an Argentine Malbec like the rich, plummy 2007 Dolium or the currant-inflected 2006 Catena.

Grilled Skirt Steak with Rösti Potatoes

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Grilled Skirt Steak with Rösti Potatoes

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Grilled Skirt Steak with Rösti Potatoes

Disappointingly bland. The recipe doesn't do anything with the potatoes, steak was fine, but the flavor of the puree was too jarring (it's not especially flavorful puree -- it just didn't seem to fit with the rest). I was looking forward to the simplicity of this dish, but ultimately, found it lacking and not cohesive.

Posted by: uvakat on May 7, 2009

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