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Skirt Steak with Calabrian Chile Chimichurri and Crispy Parmesan Potatoes
Ingredients
  • subheading: Steak:
  • 2 tablespoons Hungarian sweet paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon chili powder
  • Kosher salt and freshly ground black pepper
  • Two 8-ounce outside skirt steaks
  • subheading: Potatoes:
  • 3 tablespoons unsalted butter, melted
  • ½ cup pre-grated Parmesan cheese (no fresh grating here! The pre-grated stuff sticks better)
  •  
  • 1 ½ pounds baby Yukon gold potatoes, halved
  • Kosher salt and freshly ground black pepper
  • subheading: Calabrian Chile Chimichurri:
  • 1 cup roasted red peppers, drained
  • 2 garlic cloves, minced
  • 1 cup chopped flat-leaf parsley
  • ¼ cup fresh chopped cilantro
  • 1 teaspoon smoked paprika
  • ¼ cup red wine vinegar
  • 2 tablespoons minced Calabrian chiles
  • ½ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
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