- 2 lbs Potatoes , preferably Yukon Gold, chopped
- 3 tbsp Olive oil, extra virgin
- 1 tsp Salt
- ½ tsp Black pepper , freshly ground
- 1½ lbs Steak , skirt
- 1 tbsp Olive oil, extra virgin
- To taste Salt
- To taste Black pepper , freshly ground
- 2 cloves Garlic, chopped
- 1 tbsp Ginger, peeled and chopped
- ¼ cup Honey
- ½ cup Soy sauce
- ½ cup Water
- 2 Green onion, sliced
- Preheat oven to 220°C / 425°F. Line a baking sheet with parchment paper.
- In a large bowl, combine potatoes with olive oil, salt and black pepper. Toss to coat. Place on baking sheet.
- Put potatoes to the oven and roast until golden brown and crispy, about 20 to 25 minutes.
- Slice steak against the grain as thin as you can.
- In a large skillet, heat olive oil over medium-high heat. Add half of the beef to skillet and season with salt and black pepper.
- Turn heat to high and cook, undisturbed, until it’s browned on the bottom and releases easily from pan, about 3 to 5 minutes. Transfer to a bowl and repeat with olive oil and remaining beef.
- Add garlic and ginger to skillet and cook, stirring frequently, until soft, about 2 to 3 minutes.
- Stir in honey, soy sauce, and water. Bring to a boil. Reduce heat so that mixture bubbles gently and cook, stirring occasionally, until sauce thickens and lightly coats the back of a spoon, about 2 to 3 minutes.
- Return steak to skillet and toss with sauce.
- Serve steak and sauce with roasted potatoes. Garnish with green onion.
- Placing steak in freezer for 30 minutes prior to slicing will make it easier
- Alternatively, you can use sirloin or striploin
- Alternatively, serve steak with mashed potatoes or rice