Skirt Steak Chimichurri Gremolata:
2-3 lb. skirt steak
4-5 garlic cloves
1 very large handful of parsley
3½ tablespoons olive oil
1 teaspoon lemon juice
Pinch black pepper
Smokey Sweet Potatoes:
3-4 long, thin sweet potatoes, halved
3 tablespoons olive oil
2 teaspoons smoked paprika
1 heaping tablespoon honey
3-4 whole garlic heads, tops cut off
1. Preheat oven to 400°F. Prep a baking sheet with parchment paper and spray with nonstick spray or olive oil.
2. For the sweet potatoes: In a bowl, mix together the oil, paprika and honey. Then add the halved potatoes to the bowl and toss them in the mixture. You can also just brush the mixture on the sweet potatoes with a pastry brush. Lay them on the baking sheet, cut side down.
3. Brush the tops of the garlic heads with olive oil and lay them on the same tray as potatoes, cut side up. Put into oven and let bake.
4. For the Steak: In a small food processor (or you can do this by hand with a knife), add all the ingredients for the chimichurri. Pulse until you have a nicely chopped thick gremolata. If you like it finer, process until smooth.
5. Rinse your skirt steak well under cold water. Lay on parchment paper. Slather the top of the steaks with the chimichurri gremolata mixture and let rest on the counter for about 30 minutes.
6. Remove baking sheet tray from oven. Flip the sweet potatoes, cut side up. Add the skirt steak and place back in oven. Bake for another 19-20 minutes for medium rare. (Cook longer to desired doneness.)
7. Remove from oven and let the meat rest for at least 5 minutes. Slice and serve with the sweet potatoes and garlic.