Garlic-Mayo Skirt Steak Dinner

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• Cooking and Prep: 45 m
• Serves: 4
• Contains:

Garlic and mayo on steak and potato: Not only do they rhyme, but they also taste positively divine!

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Ingredients (12)

Steak

• 1 and 1/2 pounds (3/4 kilogram) skirt steak

• 1 pound (1/2 kilogram) multicolored pebble potatoes

• 1 (10-oz./280-g.) package greenhouse-grown broccoli

• Bartenura Olive Oil, to taste

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  Bartenura Olive Oil

• Haddar Kosher Salt, to taste

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  Haddar Kosher Salt

• pepper, to taste

Garlic Mayo Dressing

• 6 tablespoons Gefen Mayonnaise

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  Gefen Mayonnaise

• 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1 tablespoon vinegar

• salt, to taste

• pepper, to taste

• dash of hot sauce (optional)

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Start Cooking

Make the skirt steak

1. Preheat oven to 450 degrees Fahrenheit. Soak skirt steak in water for 10 minutes (to rinse off the excess salt).

2. While skirt steak is soaking, place potatoes in a small saucepan. Cover with water and bring to a boil. Boil for three to five minutes, drain, and place on one end of a baking sheet.

3. Slice skirt steak into four-inch (10-centimeter) pieces and lay next to the potatoes. Next, place broccoli in a single layer next to the steaks. Drizzle the steaks, potatoes, and broccoli with olive oil, kosher salt, and pepper. Toss veggies to coat evenly. Cover and bake for 20 minutes

4. Mix dressing ingredients together and set aside.

5. Remove baking sheet from oven. Smear garlic-mayo dressing over steak, potatoes, and broccoli.

6. Raise oven temperature to broil and broil uncovered for five minutes.

Credits

Food and prop styling by Renee Muller
Photography by Moishe Wulliger