Quick-Marinated Skirt Steak With Sriracha Potatoes and Spinach

Ingredients for Quick-Marinated Skirt Steak With Sriracha Potatoes and Spinach

• 450g small fingerling potatoes, halved lengthwise

• 80ml de óleo vegetal, como de semente de uva, dividido

• 3/4 colher de chá de sal kosher, dividido

• 1/2 colher de chá de pimenta-do-reino moída na hora, dividida

• 60ml plus 1 tablespoon soy sauce, divided

• 60ml hot chilli paste, such as sambal oelek

• 675g skirt steak, cut into four equal-sized pieces

• 1/4 cup chicken or vegetable broth

• 675g spinach, trimmed if needed

• 45ml mayonnaise

• 1 tablespoon Sriracha paste

• Bonito flakes, for serving (optional)

Place a rimmed baking sheet in oven and preheat oven to 232°C.

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

In a medium bowl, whisk together 2 tablespoons oil, 60ml soy sauce, chilli paste, and 1/4 teaspoons each salt and pepper. Add steaks, turning to coat them in the marinade, and let stand at room temperature for 5 minutes.

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.

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.

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.

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