Dinner: Quick-Marinated Skirt Steak with Sriracha Potatoes and Spinach

Recipe by Rhoda Boone Roasted potatoes are pretty delicious all by themselves. But they're even better when you douse them with spicy mayo and a shower of umami-packed bonito flakes. You've probably seen these pink, feathery-looking shavings of smoked tu

This recipe includes superfoods such as:

Spinach

Health benefits of Quick-Marinated Skirt Steak with Sriracha Potatoes and Spinach

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1 pound small fingerling potatoes, halved lengthwise
5 tablespoons vegetable oil, such as grapeseed, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup plus 1 tablespoon soy sauce, divided
1/4 cup hot chile paste, such as sambal oelek
1 1/2 pounds skirt steak, cut into four equal-sized pieces
1/4 cup chicken or vegetable broth
1 1/2 pounds spinach, trimmed if needed
3 tablespoons mayonnaise
1 tablespoon Sriracha paste
Bonito flakes, for serving (optional)

Instructions

Place a rimmed baking sheet in oven and preheat oven to 450 °F.
In a large bowl, toss potatoes with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on pre-heated baking sheet, and roast until golden brown and tender, tossing halfway through, about 20 minutes.
In a medium bowl, whisk together 2 tablespoons oil, 1/4 cup soy sauce, chile paste, and 1/4 teaspoon each salt and pepper. Add steaks, turning to coat them in the marinade, and let stand at room temperature for 5 minutes.
Meanwhile, heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons oil and let oil heat briefly. Working in batches if necessary, sear steaks until medium rare, 3 to 4 minutes per side. Remove steaks from skillet and transfer to a cutting board or plate to rest, reserving skillet.
Add broth and remaining 1 tablespoon soy sauce to skillet over medium-high heat, scraping bottom of skillet to deglaze the pan. Add spinach to the skillet and cover; cook until wilted, about 3 minutes.
In a medium bowl, mix mayonnaise and sriracha. Divide spinach among four plates and top with steak; serve potatoes alongside, drizzled with sriracha mayo and garnished with bonito flakes, if desired.

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