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Tuesday: Mediterranean Inspired Skirt Steak & Feta-Potatoes

This is the summer of skirt steak around my house. It has become more popular (and  expensive) over the past few years. But, it's so flavorful that a little goes a long way.  NOTE: There will be leftover steak for use later in the week.
Serves: 4     Prep: 30     Cooking: 30


For the Steak
2.5 lbs shirt steak
2 tablespoons kosher salt
2 teaspoons black pepper
2 teaspoons garlic powder
For the Herb Sauce
2 tablespoons olive oil
1 garlic
2 tablespoons Italian flat leafed parsley
2 tablespoons mintFor the Potatoes
1 lb potatoes, chopped to 1” pieces
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
½ cup feta cheese, crumbled
2 tablespoons Italian flat leafed parsley, chopped
For the Corn
4-6 ears of corn
2 tablespoons butter


Season Prep Opportunity
Make the herb sauce by pulse all ingredients in a food processor or blender until well combined. Store in the fridge
Season the steak and trim into 5-6” pieces.  Refrigerate in a Ziploc bag until ready to cook.
Preheat the oven to 400º.
Toss chopped potatoes with olive oil, salt and pepper.
Roast in the oven for 20 minutes.
Meanwhile, place a pot of water to boil for the corn. Shuck corn, break each ear into 2 or 3 pieces and boil in salted water for 12 minutes until tender. Toss in bowl with salt and butter.
When potatoes are done, toss them in a serving bowl with the feta and parsley.
Preheat the broiler.
Slice skirt steak into 5-6" pieces.
Season both sides with salt and pepper.
Place each piece of steak between two pieces of plastic wrap and pound with a mallet to ½ ” thick.
Broil for 4 minutes per side.
Serve steak topped with herb sauce, a generous heap of potatoes and corn.