Sunday Supper & More

Spice-rubbed skirt steak with baked potatoes

(Karoline Boehm Goodnick for The Boston Globe)
June 23, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 4, with leftovers


8 small russet potatoes
1/4 cup sour cream
2 tablespoons chopped chives
Salt and pepper, to taste


2. Prick the potatoes in several places. Place them on the sheet and bake for 1 hour or until tender when pierced with a knife.

3. Reserve 4 potatoes for oven fries.


1/4 cup paprika
2 tablespoons sugar
2 teaspoons ground cayenne pepper
2 teaspoons ground black pepper
1 teaspoon ground cumin
6 skirt steaks (6 ounces each), trimmed of excess fat
Salt, to taste
1 tablespoon canola oil

1. In a small bowl, stir together paprika, sugar, cayenne and black pepper, and cumin. Reserve 1 tablespoon of the spice mixture for sloppy Joes.

2. Transfer the spice rub to a rimmed baking sheet. Dip each side of the steak into the rub, coating thoroughly. Sprinkle with salt.

3. In a large, heavy skillet, heat the oil over medium high heat. Cook the steaks for 3 minutes on each side (if the steaks are thick, cook 1 minute longer on each side). Let the steaks rest for a few minutes.

4. Arrange a steak on each of 4 plates. Reserve 2 steaks for sloppy Joes.

5. Split open 4 potatoes and top with sour cream, chives, salt, and pepper.

Karoline Boehm Goodnick