Grilled Skirt Steak with Rösti Potatoes
- ACTIVE: 35 MIN
- TOTAL TIME: 1 HR
- SERVINGS: 10
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.
- 5 Hass avocados—halved, pitted and peeled
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 teaspoon crushed red pepper
- Sea salt and freshly ground pepper
- Five 1-pound skirt steaks
- 40 cherry tomatoes, halved
- Rösti Potatoes
- Light a grill. In a food processor, puree the avocados with the olive oil, lemon juice and crushed red pepper. Season the puree with sea salt and pepper.
- Season the steaks with sea salt and pepper and grill over high heat, turning once, until charred outside and medium-rare within, about 5 minutes. Transfer to a carving board and let rest for 5 minutes.
- Cut each steak in half crosswise; transfer to plates. Spoon the tomatoes and avocado puree alongside. Place the rösti potatoes next to the avocado puree and serve.
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., so as an alternate choose an Argentine Malbec.