Grilled Skirt Steak And Potatoes With Herb Sauce

• 2 cups fresh flat-leaf parsley
• 1/4 cup fresh oregano
• 2 cloves garlic
• 1 teaspoon red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon kosher salt
• 1 1/2 pounds skirt steak
• 1/2 teaspoon black pepper
• 1 1/2 pounds sweet potatoes, cut on the diagonal into 1/4-inch-thick slices

1. Heat grill to medium. Place the parsley, oregano, and garlic in the bowl of a food processor and pulse until roughly chopped. Add the vinegar, oil, cayenne, and 1/2 teaspoon of the salt and pulse to combine; set aside.
2. Season the steak with the remaining salt and the pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing.
3. Meanwhile, as the steak cooks, toss the potatoes in a large bowl with 1/3 cup of the herb sauce. Place them on the grill in a single layer. Cook, turning once, until tender, about 4 minutes per side. Divide the steak and potatoes among individual plates and serve with the remaining herb sauce on the side.
4. For a quick boost, toss this fresh, flavorful sauce with pasta or spoon it over chicken, fish, or pork.

parsley, fresh oregano, garlic, red wine vinegar, extravirgin olive oil, cayenne pepper, kosher salt, skirt steak, black pepper, sweet potatoes

Taken from www.myrecipes.com/recipe/grilled-skirt-steak-potatoes-with-herb-sauce (may not work)