Quick-Marinated Skirt Steak With Sriracha Potatoes and Spinach

Ingredients

• •1 pound small fingerling potatoes, halved lengthwise
• •5 tablespoons vegetable oil, such as grapeseed, divided
• •¾ teaspoon kosher salt, divided
• •½ teaspoon freshly ground black pepper, divided
• •¼ cup soy sauce
• •¼ cup hot chile paste
• •1½ pounds skirt steak
• •¼ cup chicken or vegetable broth
• •1½ pounds spinach
• •3 tablespoons mayonnaise
• •1 tablespoon Sriracha paste
• •to taste Bonito flakes
• •for serving

Cooking Instructions

1. 1.

   Place a rimmed baking sheet in oven and preheat oven to 450°F.

   10 min

2. 2.

   In a large bowl, toss potatoes with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on pre-heated baking sheet, and roast until golden brown and tender, tossing halfway through, about 20 minutes.

   20 min

3. 3.

   In a medium bowl, whisk together 2 tablespoons oil, 1/4 cup soy sauce, chile paste, and 1/4 teaspoon each salt and pepper. Add steaks, turning to coat them in the marinade, and let stand at room temperature for 5 minutes.

   5 min

4. 4.

   Meanwhile, heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons oil and let oil heat briefly. Working in batches if necessary, sear steaks until medium rare, 3 to 4 minutes per side. Remove steaks from skillet and transfer to a cutting board or plate to rest, reserving skillet.

   8 min

5. 5.

   Add broth and remaining 1 tablespoon soy sauce to skillet over medium-high heat, scraping bottom of skillet to deglaze the pan. Add spinach to the skillet and cover; cook until wilted, about 3 minutes.

   3 min

6. 6.

   In a medium bowl, mix mayonnaise and sriracha. Divide spinach among four plates and top with steak; serve potatoes alongside, drizzled with sriracha mayo and garnished with bonito flakes, if desired.

   5 min