Ree Drummond’s Skirt Steak and Sweet Potato Fries | The Pioneer Woman | Food Network

Ree brings back one of her favorite recipes, steak and fries, with a little bit of a twist. Seasoned sweet potato fries come together with a delicious grilled skirt steak and herb drizzle on top!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Skirt Steak and Sweet Potato Fries
Recipe courtesy of Ree Drummond
Level: Easy
Total: 50 min
Active: 35 min
Yield: 4 to 6 servings

Ingredients

2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon ground cumin
1/2 teaspoon dried coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Pinch sugar
One 20-ounce bag frozen sweet potato fries
1 1/2 pounds skirt steak
1 tablespoon olive oil

Tangy Herb Drizzle:
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
1/4 cup chopped fresh oregano
3 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
1 clove garlic, grated
1/2 cup olive oil
Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 425 degrees F. Preheat a grill pan over medium-high heat.

In a bowl, combine the salt, black pepper, cumin, coriander, oregano, cayenne and sugar. Add the fries to a sheet pan and sprinkle with 1 teaspoon of the seasoning blend. Bake, tossing halfway through, until crisp, 24 to 26 minutes.

Brush the steaks with the oil and sprinkle with the remaining seasoning mix. Grill until they are done to your liking, 3 to 4 minutes per side for medium-rare. Remove the steaks from the grill pan and let rest for 5 to 7 minutes.

Meanwhile, make the tangy herb drizzle. Combine the herbs, vinegar, red pepper flakes and garlic in a small bowl. While mixing with a fork, drizzle in the olive oil. Season with a pinch of salt and pepper.

Remove the fries from the oven. Slice the steaks against the grain, and shingle around the fries on the sheet pan. Drizzle the steak with some of the herb drizzle, serving the remainder on the side.

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Ree Drummond’s Skirt Steak and Sweet Potato Fries | The Pioneer Woman | Food Network

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