Name: Skirt Steak with Potatoes and Mushrooms
Prep time: 12 min
Cook time: 40 min
Total time: 12 h 52 min
Yield: 4
Ingredients: 10 garlic cloves; 1 tablespoon diced onions; 1 peeled and thinly sliced onion; ¼ cups red wine vinegar; 1 teaspoon fresh rosemary; 1 tablespoon lemon juice; 1 teaspoon black pepper; ½ teaspoons salt; 1 bunch of flat leaf parsley (cleaned, stems removed); 8 tablespoons extra virgin olive oil; 4 thinly sliced Yukon Gold potatoes; salt and pepper, to taste; 1 tablespoon minced garlic; 3 tablespoons cannaoil; 1 small peeled and thinly sliced onion; 2 skirt steak cut into sections; 1½ assorted mushrooms (trumpet, clamshell, brown, nameko, forest or maitake); stems of fresh rosemary

Instructions

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Combine parsley, olive oil, garlic, onion, lemon juice, rosemary, vinegar, salt & pepper in a food processor or blender. Purée.
Add steak & marinade into a resealable, plastic bag. Marinate in refrigerator overnight.
Remove from refrigerator & bring up to room temperature.
Preheat oven to 325 °F.
Place onion, mushrooms, garlic, potatoes & rosemary, in a large bowl. Coat with the infused oil, and sprinkle salt & pepper over them, tossing to coat.
Spread vegetables evenly on a baking sheet.
Bake vegetables in oven, about 30 - 40 min, or until potatoes become tender & golden brown. Toss gently with a spatula, making sure every side cooked.
About 10 min before the potatoes are completely cooked, prepare your grill. Grill the skirt steak for about 3 - 4 mins per side, on high heat.
When the steak is grilled, allow to cool for 5 min.
Divide the vegetable mixture onto dinner plates. Slice steak & serve over vegetables. Enjoy!

Skirt Steak with Potatoes and Mushrooms