Grilled skirt steak and roasted vegetables topped with garlic butter. Very little hands-on cooking, it was quick and satisfying!
2 lb skirt steak
2 Tbsp olive oil
1 potato, chopped
1 onion, chopped
1 zucchini, chopped
1 red bell pepper, chopped
4 Tbsp butter
4-5 cloves garlic, munched
2 tsp dried parsley
Salt & pepper, to taste
Preheat oven to 450*. Toss potato, onion, pepper, and zucchini in olive oil. Season with salt and pepper. Roast for 20 minutes.
Heat grill pan to medium high heat. Brush with olive oil. Season steak with salt and pepper. Grill steak approximately 5 minutes/ side for medium rare. Remove from heat to rest.
Meanwhile, melt butter in small sauce pan. Add garlic and parsley. Cook until butter is infused with flavor.
To serve, place vegetables on plate. Top with slices of steak (cut against the grain). Drizzle with garlic butter.