Quick-Marinated Skirt Steak With Sriracha Potatoes and Spinach
This recipe delivers a quick, flavorful weeknight meal featuring tender skirt steak marinated in soy and chile paste. It's paired with crispy fingerling potatoes tossed in a spicy Sriracha sauce and nutrient-rich sautéed spinach. The dish is rounded out with a creamy Sriracha mayonnaise for a touch of heat and richness, creating a balanced and satisfying experience.
Equipment
- 1 Large Baking Sheet For roasting potatoes
- 1 Large Skillet Preferably cast iron for searing steak and sautéing spinach
- 2 Mixing Bowls One for marinade, one for Sriracha mayo
- 1 Whisk For mixing marinade and Sriracha mayo
- 1 Tongs For handling steak and tossing vegetables
Ingredients
Main
- 1 pound small fingerling potatoes halved lengthwise
- 5 tablespoons vegetable oil such as grapeseed, divided
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 1/4 cup plus 1 tablespoon soy sauce divided
- 1/4 cup hot chile paste such as sambal oelek
- 1 1/2 pounds skirt steak cut into four equal-sized pieces
- 1/4 cup chicken or vegetable broth
- 1 1/2 pounds spinach trimmed if needed
- 3 tablespoons mayonnaise
- 1 tablespoon Sriracha paste
- Bonito flakes for serving (optional)
Instructions
- Preheat oven to 425°F. On a large baking sheet, toss fingerling potatoes with 2 tablespoons vegetable oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Roast, tossing once, until tender and browned, 18–20 minutes.
- While potatoes roast, whisk together 1/4 cup soy sauce and 1/4 cup hot chile paste in a medium bowl for the marinade. Add the skirt steak pieces to the bowl, tossing to coat evenly.
- In a small bowl, whisk together the mayonnaise and Sriracha paste until well combined. Set aside.
- Once potatoes are roasted, remove the baking sheet from the oven and toss the hot potatoes directly on the sheet with the remaining 1 tablespoon soy sauce. Keep warm.
- Heat 2 tablespoons of vegetable oil in a large, heavy skillet (preferably cast iron) over medium-high heat until shimmering.
- Remove steak from marinade, letting excess drip off, and sear in the hot skillet for 3-4 minutes per side for medium-rare, or to your desired doneness.
- Transfer the cooked steak to a cutting board and let it rest for 5 minutes.
- Add the remaining 1 tablespoon vegetable oil to the same skillet. Add the chicken or vegetable broth and the remaining 1 tablespoon soy sauce, bringing it to a gentle simmer.
- Add the trimmed spinach to the skillet, tossing constantly with tongs until just wilted, about 2 minutes. Season with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Slice the rested skirt steak thinly against the grain. Serve immediately with the Sriracha potatoes and wilted spinach. Drizzle with the prepared Sriracha mayonnaise and garnish with bonito flakes, if using.
Notes
For optimal skirt steak, ensure your skillet is screaming hot to achieve a beautiful sear while keeping the interior juicy. Always rest the steak for 5-10 minutes after cooking, then slice thinly against the grain for tenderness. When roasting fingerling potatoes, spread them in a single layer on the baking sheet; overcrowding will steam them instead of crisping. A quick marinade works well for skirt steak, but for a deeper flavor, you can extend it to 30-60 minutes. Adjust the Sriracha in the mayonnaise to your preferred spice level. If you don't have sambal oelek, use another hot chili paste or even Sriracha itself, adjusting quantity. Bonito flakes are an excellent optional garnish, adding a subtle smoky, umami depth.