Skirt steaks with red potatoes and feta from Weber's Complete Barbecue Book: Step-by-Step Advice and Over 150 Delicious Barbecue Recipes (page 66) by Jamie Purviance

  • feta cheese
  • ground cumin
  • parsley
  • black peppercorns
  • beef skirt steaks
  • baby red potatoes
  • granulated garlic

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on July 22, 2012

    Pg 56 The potatoes were the standout here. I used a cast iron pan and the high heat browned and melted the cheese all over the crispy potatoes, really tasty with a touch of bright freshness from the parsley. The steak rub was nice and simple and yielded pretty good results on a flank steak, but my challenge was that I'm grilling on charcoal and because of the long cook on the potatoes my steak didn't sear as well as I would have liked because my fire had burned down some. Might do to be more careful of this in the future. Also as with any finely sliced steak it is very important to heat your plates as the steak will cool very quickly. Served with grilled asparagus which cooked while the steak rested.

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