Grilled Skirt Steak with Rösti Potatoes
- 5 Avocados - halved, pitted and peeled
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 tsp crushed red pepper
- Sea salt and freshly ground pepper
- 5 lbs skirt steak
- 20 cherry tomatoes, halved
- 2 1/2 lbs baking potatoes, scrubbed
- Extra-virgin olive oil, for frying
Light a grill. In a food processor, puree the avocados with the olive oil, lemon juice and crushed red pepper. Season the puree with sea salt and pepper.
Season the steaks with sea salt and pepper and grill over high heat, turning once, until charred outside and medium-rare within, about 5 minutes. Transfer to a carving board and let rest for 5 minutes.
Cut each steak in half crosswise; transfer to plates. Spoon the tomatoes and avocado puree alongside. Place the rösti potatoes next to the avocado puree and serve.
Heat a large griddle over moderately low heat or on a preheated grill. On a work surface, using a box grater, coarsely shred the potatoes into 10 fluffy piles—don't pat the piles down.
Add 1/8 inch of oil to the griddle and heat until shimmering. Carefully transfer the potato piles to the griddle, keeping them fluffy and evenly spaced. Season with salt. Cook over moderately low heat until well-browned and crisp on the bottom, 15 minutes. Turn the piles, adding another 1/8 inch of oil to the griddle. Cook for 15 minutes longer, until the potatoes are browned and crisp; season with salt and serve.