Tender, quick-seared skirt steak comes together with golden, crispy smashed potatoes and spicy glazed yellow squash. Sweet caramelized red onions cut through the richness of the meat, while a bright, garlic-herb chimichurri adds a fresh punch of flavor. It is a hearty, well-balanced entrée that brings simple ingredients and bold textures into one memorable plate.
In a sauté pan over low heat, add the red onions, 1 Tbsp olive oil, sugar, salt, and pepper. Cook down until the onions are translucent and caramelized.
Roast the redskin potatoes in an oven pan at 350°F for 25 minutes. Remove them from the oven and, while they are still hot, place a second pan on top to smash them. Refrigerate to cool for about 30 minutes.
Melt the liquid butter in a sauté pan or on a flat top, then season the smashed potatoes with a bit of salt, pepper, and parmesan cheese. Sear the potatoes for 4–5 minutes on each side, or until crispy on both sides.
In a separate sauté pan or on the flat top, sear the yellow squash slices in the spicy pepper sauce for 2 minutes on each side.
On a grill or in a hot sauté pan, sear the skirt steak for 2 minutes on each side to produce a rare to medium-rare steak. Slice the steak.
Place the mint, rosemary, chives, thyme, garlic, and 3 Tbsp olive oil in a blender. Pulse for 10–15 seconds.
Arrange the potatoes in a small pile with a few pieces of yellow squash, then top with the sliced skirt steak and caramelized red onions. Spoon the chimichurri sauce around the bottom of the plate and garnish with sliced green onions.
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