Quick-Marinated Skirt Steak With Sriracha Potatoes and Spinach
Quick-Marinated Skirt Steak With Sriracha Potatoes and Spinach is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Place a rimmed baking sheet in oven and preheat oven to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace a rimmed baking sheet in oven and preheat oven to 450°F.
In a large bowl, toss potatoes with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon 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, 1/4 cup soy sauce, chile paste, and 1/4 teaspoon 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.