Why this fits a family on a budget
Skirt steak is a budget-friendly cut that eats like a steakhouse meal, landing right at the $20 target — and it reuses the Yukon golds, garlic, balsamic vinegar, and Dijon already on this week's shopping list. Chimichurri comes together in the food processor in minutes and keeps the whole meal under an hour.
• 0.75 lb skirt steak
• 0.75 lb Yukon gold potatoes
• 1 bunch fresh parsley
• 4 clove garlic cloves
• 0.5 each red onion
• 1 each lemon
• 2 tbsp balsamic vinegar
• 0.5 cup olive oil
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp dried oregano
• 1 tsp paprika
• 0.5 tsp garlic powder
• 0.25 tsp cayenne
• 1.5 tsp salt
• 0.75 tsp black pepper
• 0.5 tsp crushed red pepper
1. Fill a medium pot with salted water and bring to a boil over high heat on the stovetop. Add 0.75 lb Yukon gold potatoes (left whole if small, halved if large) and cook 18–22 minutes until fully tender when pierced with a knife. Drain and set aside.
2. While potatoes cook, make the chimichurri: strip the leaves from 1 bunch fresh parsley and add to a food processor along with 3 cloves garlic, half the red onion (roughly chopped), 0.5 tsp crushed red pepper, 0.5 tsp dried oregano, 0.25 tsp salt, 0.25 tsp black pepper, and the juice of 1 lemon (about 3 tbsp). Pulse 6–8 times until finely chopped but not pureed. With the processor running, stream in 0.25 cup olive oil. Taste and adjust salt. Set aside.
3. Pat 0.75 lb skirt steak dry. In a small bowl, whisk together 1 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 2 tbsp balsamic vinegar, 1 tsp paprika, 0.5 tsp garlic powder, 0.25 tsp cayenne, 0.5 tsp salt, and 0.25 tsp black pepper. Rub the mixture all over both sides of the steak. Let it sit at room temperature for 10 minutes.
4. Preheat the grill to high heat (450–500°F). While grill heats, transfer the drained potatoes to a baking sheet. Use the bottom of a measuring cup to firmly smash each potato to about 1/2-inch thick. Drizzle with 2 tbsp olive oil and season with 0.25 tsp salt and 0.25 tsp black pepper.
5. Slide the baking sheet under the broiler (or onto a top rack of the oven at 450°F) for 15–18 minutes, flipping once halfway, until the potatoes are golden and crispy on the edges.
6. Grill the skirt steak over direct high heat for 3–4 minutes per side for medium-rare, or until an instant-read thermometer reads 130°F. Skirt steak is thin — watch it closely. Remove from grill and rest on a cutting board for 5 minutes.
7. Slice the steak against the grain into thin strips. Remaining 1 clove garlic can be minced and stirred into the chimichurri now if you want more punch.
8. Divide the crispy smashed potatoes between two plates. Fan the steak slices alongside and spoon chimichurri generously over the steak. Serve immediately.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.