The Steak
4 tsp soy sauce
2 tsp finely minced garlic
1 tsp lemon juice
1 1/2 pounds skirt steak
olive oil
freshly ground black pepper
The Potatoes
4 large Gold Yukon potatoes, about 2 pounds
4 medium cloves garlic, finely minced
5 Tbsp extra-virgin olive oil + more for pan
2 to 2-1/2 Tbsp finely chopped rosemary
kosher salt to taste
Aioli
6 Tbsp mayonnaise
1/2 tsp lemon juice
1/2 tsp sherry vinegar
1/2 tsp Worcestershire sauce
1/4 tsp finely minced ginger
For the Steak: Mix soy sauce, garlic and lemon juice together in a small ramekin and spread on both sides of meat. Marinate 1 hour before grilling or refrigerate up to 4 hours and bring meat to room temperature before cooking.
Preheat grill to medium high.
Lightly coat meat with oil then season to taste with pepper.
Grilled the meat to desired doneness, about 8 to 10 minutes total for medium-rare; thicker portions may need a little more time.
Loosely cover with foil and rest for at least 10 minutes before thinly slicing across the grain.
For the Potatoes: Preheat oven to 425 degrees. Rinse and dry potatoes.
Leaving skin on, cut each potato into wedges in a large bowl and toss with the garlic, olive oil, rosemary and salt to taste.
Line a sheet pan with foil; coat the foil lightly with olive oil. Spread wedges on baking sheet; add grinds of pepper to taste.
Roast 25 to 30 minutes or until golden brown and edges are crisp. Taste and adjust seasoning.
For the Aioli: While the potatoes and meat are cooking, stir together the mayonnaise, lemon juice, vinegar, Worcestershire sauce and garlic in a small bowl.
To serve, divide the steaks and potatoes among plates and serve with Worcestershire aioli on the side.
Serves 4.
