Grilled Skirt Steak with Baked Potatoes & Roasted Carrots

We recently discovered a fantastic butcher shop nearby, and have gotten some great cuts of meat there. On this trip, we picked up some skirt steak to grill and it was so good and so easy!  We made some simple baked potatoes and roasted carrots, and the meal could not have been any better. Ted made most of this dinner (all I really did was make the potatoes), and as much as I enjoy cooking, it was nice to have an evening off!

To save some time, you could always make the potatoes in the microwave. Just poke some holes in the potatoes, microwave them for 5 minutes, turn them over, and the microwave them for 5 more minutes. If you also don't have time to roast the carrots at dinner time, you can roast them the night before or in the morning, and reheat them when you make the rest of the meal.

Grilled Skirt Steak with Baked Potatoes & Roasted Carrots

Serves 4

Grilled Skirt Steak

Ingredients

1 pound grass-fed skirt steak
Salt, for seasoning
Ground black pepper, for seasoning

Directions

1. Preheat grill. 

2. Season steak with salt and pepper, to taste. Grill 7 1/2 minutes per side. Remove from grill and let meat rest for 5 minutes before slicing.

Baked Potatoes

Ingredients

4 organic white potatoes
Salt, for seasoning
Olive oil spread for topping

Directions

1. Preheat oven to 300 degrees.

2. Poke holes in top of potatoes with a fork

3. Place each potato on a square of aluminum foil and season with salt. Wrap each potato in its piece of aluminum foil. Bake for 90 minutes.

4. Cut potatoes open down the center and top with olive oil spread.

Roasted Carrots

Ingredients

1 pound organic carrots, peeled and sliced into rounds
1 Tbsp olive oil
Salt, for seasoning
Ground black pepper, for seasoning

Directions

1. Preheat oven to 350 degrees.

2. Place carrots in baking dish. Toss with olive oil, salt and pepper until evenly coated.

3. Bake for 45 minutes, until tender.

What are the nutritional benefits of this meal? Compared with conventional beef, grass-fed beef is lower in total fat, higher in omega-3 fatty acids and higher in vitamins, particularly vitamin E. Carrots are very high in vitamin A (with one cup providing over 400% of the daily value), and they are also an excellent source of vitamin C and fiber. Potatoes are an excellent source of vitamin C and a good source of potassium.