Skirt Steak with Grilled Potatoes and Peppers


1 ½-1 ¾ lb skirt steak

1 teaspoon salt

1 teaspoon black pepper

¼ teaspoon dried oregano


1 lb. baby red potatoes, cut into ¼ inch pieces

1 green bell pepper, cut into ¼ inch slices

1 orange or red bell pepper, cut into ¼ slices

3 tablespoons extra virgin olive oil

2  teaspoon garlic powder

2 teaspoons dried oregano

1 teaspoon salt

½ teaspoon pepper


Allow the steak to come to room temperature. Season both sides of the skirt steak with salt, pepper and oregano. Set aside.


Preheat the grill to medium high heat (about 375 degrees). 

Place the potatoes and bell peppers in a disposable pan.  Drizzle veggies with the extra virgin olive oil, garlic powder, oregano, salt and pepper. Toss to combine.  Cover the pan tightly with foil.  Put the pan on the grill, shaking the pan every few minutes so the potatoes or peppers don’t stick to the pan.  The veggies will take 12-15 minutes.


In the last 5-6 minutes, place the skirt steak on the grill over direct heat and grill for 2 ½ - 3 minutes.  Turn the steak over and grill for another  2 ½ - 3 minutes. Remove the steak to a cutting board and allow it to rest for 10 minutes before slicing. Thinly slice against the grain.  

Serve with potatoes and peppers.


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