Mojo-ish Steak & Batatas

Skirt steak is optimal for this recipe as it retains tenderness and flavor even after several hours of marination in the acidic mojo marinade.

Photo: Elvin Abril

SERVES 6

Ingredients

• 1 large batata, 2 to 3 pounds, washed and diced into 2-inch pieces

• 2 tablespoon red onion, diced

• 3 sour oranges, zest and juice (substitute 1 orange and 1 lime if needed)

• 3 garlic cloves, grated

• 2 tablespoon sherry vinegar

• 1/2 teaspoon fresh thyme leaves

• 1/2 teaspoon fresh oregano

• Salt, to taste

• Pepper, to taste

• 1/4 cup extra virgin olive oil, plus more for batatas and steak

• 1.5 pound skirt steak

• Flaky salt to finish

Instructions

Step 1

Gently cleanse a large batata under cold water. Cut into 2-inch cubes, retaining the skin. Bring a substantial pot of adequately salted water to a boil and immerse the batata completely. Lower the heat to a simmer and cook until soft enough to be pierced with a fork, approximately 15 minutes.

Step 2

While the batatas are boiling, preheat the oven to 450°F and prepare the mojo vinaigrette. In a medium bowl, amalgamate red onion, sour orange zest and juice, grated garlic, sherry vinegar, thyme, oregano, salt, and pepper. Gradually include extra virgin olive oil until emulsification occurs.

Step 3

Season the skirt steak with salt and pepper, then place it in a resealable plastic bag. Incorporate 3 tablespoons of the mojo vinaigrette and secure. Manipulate the steak within the bag to guarantee it is thoroughly enveloped in marinade. Allocate.

Step 4

After the batatas have become tender, drain them and arrange them on a sheet tray with 3 tablespoons of olive oil. Thoroughly mix and transfer to the oven. Bake, stirring with a spatula every 10 minutes, until the sweet potatoes are golden brown and crispy, approximately 20 to 30 minutes.

Step 5

When the batatas are around 10 minutes from being removed from the oven, prepare your steak. Extract the skirt steak from the plastic bag and blot it using a paper towel until it is as dry as feasible. Preheat a medium cast-iron skillet over medium-high heat until it begins to emit smoke. Drizzle with olive oil and sear the steaks for approximately 2 minutes on each side for medium-rare doneness. Transfer steaks from the pan and allow them to rest on a chopping board.

Step 6

Upon achieving a golden and crispy texture, take the batatas from the oven and promptly transfer them to a big bowl, including the mojo vinaigrette. Thoroughly toss to amalgamate, ensuring the batatas absorb the vinaigrette.

Step 7

Cut the meat against the grain. Arrange the batatas on a big platter, accompanied by the cut steak. Conclude with a generous sprinkle of flaky salt.