Skirt Steak with Roasted Potato, Broccoli and Cheese

When things get busy I am always looking for a dinner that goes together fairly quickly but offers great flavor. I also like when I can serve everything on one platter, which makes clean easier. To make this even easier do some prep a few days before. Use left over boiled potatoes, have broccoli trimmed and grate cheese.

1 lb new potatoes (if using leftovers you'll need about 2 c cubed), cubed
2 c broccoli florets
1/2 c shredded JFF cheddar (or your favorite)
s/p
1 lb skirt steak
olive oil
butter
1/2 garlic scapes, chopped
1/8 c chopped fresh parsley


In a large cast iron skillet heat 3 tbsp olive oil and 1 tbsp butter over med/high heat. Carefully add in potatoes, tossing to coat. Season with s/p. Continue to cook, for 15-20 allowing the potatoes to brown nicely, giving a stir often. Rinse broccoli and drain most of water off. When a potato still has slight resistance when pieced with a knife, add the broccoli. Place cover on pan. Reduce heat to low/medium.

In another skillet heat about 1 tbsp of olive oil over med/high heat. Season skirt steak with s/p. Carefully add the steak to skillet, let cook for 5 minutes. Turn and continue to cook for another 5-6 minutes. Remove to a cutting board, tent with foil and allow to stand for about 10 minutes. In the same skillet, add another 1 tbsp olive oil. Add garlic scapes to skillet and saute until slightly golden and tender. Season with s/p. Remove from heat and add in parsley.

Place potato and broccoli on a platter, sprinkle cheese over. Slice the skirt steak into thin slice at an 45 degree angle against the grain. Place over potato/broccoli/cheese. Drizzle garlic scapes over meat.