Categories: GRILLING

Ingredients

• 2 cups fresh flat-leaf parsley
• 1/4 cup fresh oregano
• 2 cloves garlic
• 1 teaspoon red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon kosher salt
• 1 1/2 pounds skirt steak
• 1/2 teaspoon black pepper
• 1 1/2 pounds sweet potatoes, cut on the diagonal into 1/4-inch-thick slices

Directions

1. Heat grill to medium.

2. Pulse the parsley, oregano, and garlic in a food processor until roughly chopped. Add the vinegar, oil, cayenne, and 1/2 teaspoon salt; pulse to combine. Set aside.

3. Season the steak with the remaining salt and the pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board; let rest 5 minutes before slicing.

4. Meanwhile, toss the potatoes in a large bowl with a 1/3 cup of the herb sauce.

5. Place the potatoes on the grill in a single layer. Cook, turning once, until tender, about 4 minutes per side.

6. Divide the steak and potatoes among plates and serve with the remaining herb sauce on the side.

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