Skirt Steak and Crispy Garlic Potatoes

Sometimes you just really was a meat-and-potatoes meal after a long day. And this recipe from Everyday Food magazine is super easy. And quick- 30 minutes from pantry to table. Pair it with a green salad and you've got a great steakhouse dinner for far less than you'll pay to go out! And the steak is great for sandwiches the next day- if you don't eat it all!

The girls absolutely loved the "circle" potatoes- the crispier the better. If you can't find skirt steak at your meat counter ask for a similar cut of meat. Skirt is more marbled so it doesn't need any oils in the pan. If you get a less fatty cut you may want to add a bit of olive oil. And don't cook past medium, otherwise the meat could get tough. It's best at medium rare.

Serves 4
Ingredients

* 2 garlic cloves
* Coarse salt and ground pepper
* 1/2 teaspoon dried thyme
* 3 tablespoons olive oil
* 1 1/2 pounds red new potatoes, sliced 1 inch thick (I like mine crispier so I cut mine about 1/3 inch thick)
* 1 1/2 pounds skirt steak, cut into 4 equal pieces

Directions

1. Preheat oven to 475 degrees. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.

2. Meanwhile, heat a large skillet or grill pan over high. Season steaks with salt and pepper, and cook (in two batches if necessary) until medium-rare, 3 to 6 minutes per side (depending on thickness of steak). Transfer to a plate to rest.