Grilled Skirt Steak with Roasted Potatoes recipe

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Ingredients

¼ cup ketchup
2 tablespoons Worcestershire sauce
4 cloves garlic, minced, divided
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
1 pound skirt steak
4 russet potatoes, diced small
2 tablespoons extra-virgin olive oil, or more to taste

Nutrition Info

318.6 calories
carbohydrate: 36.5 g
cholesterol: 25.2 mg
fat: 11.6 g
fiber: 4 g
protein: 17.6 g
saturatedFat: 2.9 g
servingSize: -
sodium: 1450.3 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine ketchup, Worcestershire sauce, 2 cloves of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small dish or resealable plastic bag. Mix thoroughly and add steak.

  2. Mix potatoes, remaining 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and oil together in a bowl. Pour into the grill pan.

  3. Place grill pan in the Panasonic® Countertop Induction Oven. Press \"Auto Cook\" and select setting 4, 12-inch size. Press \"Start\" and cook for 15 minutes. Mix potatoes, return to oven, set the timer for 5 minutes, and press \"Start.\" Transfer potatoes to a serving plate.

  4. Preheat oven to High on the \"Grill\" setting.

  5. Wipe off any garlic from the grill pan with a paper towel. Remove steak from marinade and add to the pan.

  6. Grill steak for 1 minute per side. Remove and let rest for 3 minutes. Slice steak and serve with roasted potatoes.

Recipe Yield

4 servings

Recipe Note

Steak and potatoes, perfectly seasoned, grilled, and baked to perfection in about 30 minutes. This recipe was made in a Panasonic CIO.

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