A former colleague of mine recently got into the honey business and reached out to me to create some blog posts for their company. I met with the owners and was impressed by their dedication and extensive product line. They gave me a copy of one of their cookbooks for inspiration and this recipe just jumped out at me. I was looking for a recipe where the honey really added something significant to the overall flavor and wasn’t just an add-in for the sake of including honey, and this one really hit the mark.
Peruvian Skirt Steak with Roasted Potatoes, Peppers and Onions
Steak
1½ to 2 pounds skirt steak (or flank steak)
Marinade
1 cup fresh flat-leaf parsley, leaves only
9 cloves garlic, smashed
½ cup extra-virgin olive oil
3 tablespoons white wine vinegar or red wine vinegar
2 tablespoons honey
1 jalapeno pepper, seeds removed
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 large (gallon) resealable plastic bag
Dressing
½ cup extra-virgin olive oil
½ cup fresh flat-leaf parsley leaves, finely chopped
¼ cup white wine vinegar or red wine vinegar
2 tablespoons minced garlic
1 teaspoon dried oregano
1 teaspoon honey
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
Roasted Vegetables
12 ounces fingerling potatoes (or other waxy potatoes, like Yukon Gold)
2 large red onions
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
1-2 tablespoons extra-virgin olive oil
Marinate the steak
Place all marinade ingredients in a blender or food processor and process until garlic, parsley and jalapeno are finely minced and the marinade is mixed well. Pound steak to uniform thickness and/or cut into smaller pieces, if desired, to make them easier to fit in the gallon-sized plastic bag. Place steak in bag, pour in the marinade and seal. Squeeze bag to thoroughly coat all sides of the steak and keep refrigerated for 6 to 12 hours.
Prepare the dressing
Place all the ingredients in a tightly lidded jar and shake well. Keep refrigerated until ready to use; shake well just before serving.
Roast the vegetables
Preheat oven to 375 degrees F. Rinse potatoes and slice lengthwise into ¼-inch wedges. Toss lightly with olive oil. Cut peppers into large pieces and remove seeds and membranes; lightly brush both sides with olive oil. Slice the onion into 1-inch pieces and toss lightly with olive oil.
Spread potatoes in a single layer onto a foil-lined baking pan. Place peppers skin-side down on the same baking pan with the potatoes. Bake 15 minutes, then place the onions in a single layer on the same baking pan. Bake another 15 minutes, or until potatoes are tender and lightly browned and peppers are softened (about 30 minutes total).
After cooking, slice the peppers into ¼-inch wide pieces and arrange all vegetables on one half of a serving platter. Cover with foil to keep warm.
Grill the steak
Preheat grill to about 400 degrees F. Remove the steak from the marinade, scraping off as much marinade as possible. Season both sides with kosher salt and pepper.
Place onto hot grill and cook to desired doneness (about 3 minutes per side for medium rare).
Remove steak, cover with foil and let stand for 10 minutes before slicing. While the steak rests, take the dressing out of the refrigerator to allow it to come to room temperature. Transfer to a serving bowl, if desired, to pass at the table.
Slice the steak across the grain and arrange on the platter with the potatoes, onions and peppers. Allow guests to serve themselves by passing platter and the dressing at the table.
Recipe adapted for the MN Honey Company from Sue Doeden’s cookbook “Homemade with Honey”
Step by Step Details
Use skirt steak (top) or flank steak (bottom) for this dish.
Pound steaks to a uniform thickness and/or cut into smaller pieces, if desired, to make them easier to fit in the gallon-sized plastic bag. Place steak in bag, pour in the marinade and seal.
Squeeze bag to thoroughly coat all sides of the steak and keep refrigerated for 6 to 12 hours.
To make the dressing, place all the ingredients in a tightly lidded jar and shake well.
Keep refrigerated until ready to use; shake well just before serving.
Next, prep the vegetables. Any type of potato will work, but I especially loved these colorful fingerling potatoes. Slice them lengthwise into ¼-inch wedges and toss lightly with olive oil.
Cut peppers into large pieces and remove seeds and membranes; lightly brush both sides with olive oil. Slice the onion into 1-inch pieces and toss lightly with olive oil.
Spread potatoes and peppers in a single layer onto a foil-lined baking pan. Bake 15 minutes, then add the onions in a single layer on the same baking pan.
Bake another 15 minutes, or until potatoes are tender and lightly browned and peppers are softened (about 30 minutes total). After cooking, slice the peppers into ¼-inch wide pieces and arrange all vegetables on one half of a serving platter. Cover with foil to keep warm.
When it’s time to grill, remove the steak from the marinade and scrape off as much marinade as possible so it doesn’t drip and cause flare-ups. Season both sides with kosher salt and pepper, and grill to desired doneness (about 3 minutes per side for medium rare).
Allow the steak to rest for about 10 minutes, then slice across the grain into thin strips.
Arrange sliced steak on the platter with the potatoes, onions and peppers to pass at the table. Enjoy!
In the event that you have leftovers, try one these tasty ways to use them up:
In a tortilla:
Dice the steak and vegetables into small cubes and heat in a pan with leftover dressing over medium heat.
Keep stirring and tossing, and when thoroughly reheated, use as a filling for tortillas.
On a salad:
Reheat steak and vegetables and serve over salad greens (romaine, butter lettuce) topped with the dressing.
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