Skirt Steak “Paprikash”
Traditional Paprikash incorporates a tougher cut of beef slow-cooked with loads of paprika, pepper and onions. It is usually served with potatoes or noodles. Juicy grilled skirt steak takes the place of braised beef in this recipe. Mildy spicy poblano chilis stand in for bell peppers. Crispy roasted potatoes compliment the grilled skirt steak and the ground the spiciness of the peppers. Sour cream served on the side is a cool and creamy bridge that sends the dish home. It’s a hearty fun dish for a crowd and reheats beautifully the next day. Serves 8 to 10Print this recipe
2 tablespoons paprika
2 tablespoons kosher salt
3-4 pounds skirt steak, excess fat and sinew removed
1 medium yellow onion, sliced thinly
3 large garlic cloves, peeled and crushed lightly
4 pounds Yukon gold potatoes, peeled
4 Poblano peppers, grilled, skin and seeds removed, cut into thin strips
½ cup sour cream to garnish (optional)
1. In a small bowl, mix together the salt and paprika. Rub evenly over both sides of the steak.
2. Place the steak in a non-reactive dish or a zip lock bag and add the onions and garlic. Mix well. Seal and refrigerate overnight.
3. Preheat the oven to 425 degrees F. Heat a grill to high heat.
4. Remove the meat from the marinade and reserve the onion and garlic in a small bowl. Let the meat sit at room temperature, covered or in a zip-lock bag, for 20 minutes.
5. Cut the potatoes into 2-inch chunks. Bring 5 quarts of water to a boil. Add kosher salt until the water is mildly salty to taste. Add the potatoes and cook until tender, about 12 minutes. Drain in a colander and reserve.
6. In a large sauté pan over medium high heat add 3 tablespoon of olive oil and then the reserved onion and garlic. Cook for 3 to 4 minutes until lightly browned. Remove the mixture to a plate and reserve.
7. Place the pan back over the heat, add more olive oil to coat the bottom of the pan and then add the potatoes. Do not crowd. Cook in batches if necessary. Cook until the potatoes are well browned on all sides, about 8 to 10 minutes.
8. Add the onions and the poblano chilis and toss with the potatoes then spread on a sheet pan. Place in the oven and roast for 15-20 minutes until potatoes are crispy.
9. While the potatoes are roasting grill the steak for 3 to 5 minutes on each side for rare/medium rare. Let the steak rest for 15 minutes until the potatoes are ready.
10. Remove the potatoes from the oven and place in a serving dish.
11. Thinly slice the steak and serve over the top of the potatoes. Place a dollop of sour cream on top or serve on the side.