Saucy Skirt Steak with Orange-Spice Sweet Potatoes

Preparation

1. Step 1

   Heat a grill pan or grill to high. Place the steaks on the countertop to take off the chill.

   Step 2

   Place the peeled and cut potatoes in a pot, cover with water, and bring to a boil. Salt the water and cook the potatoes until tender, 15 to 18 minutes.

   Step 3

   Heat a medium skillet over medium heat, add the butter, melt, then add the onions. Cook, stirring occasionally, until they are caramel in color, about 20 minutes.

   Step 4

   Place the anchos in a small sauce pot with 1 cup of the stock and add water to cover. Bring to a boil, stir in the tomato paste, reduce the heat to a simmer, and reduce the liquid by half.

   Step 5

   When the achos and onions are ready, place them with the liquid in a food processor with the Worcestershire sauce. Turn on the processor and stream in a healthy drizzle of EVOO, then season with salt and pepper to taste.

   Step 6

   Season the meat with salt and pepper, drizzle with EVOO, and grill over high heat for 5 to 6 minutes total, turning once, for rare. Let the meat rest, covered with foil, for 5 minutes or more, until the potatoes are finished.

   Step 7

   When the sweet potatoes are tender, drain them and return the pot to the stove. Heat 1 tablespoon of oil in the pot over medium heat, cook the bacon until it begins to crisp, then add the orange zest and juice and the potatoes. Mash to the desired consistency, adding up to 1/2 cup of chicken stock to thin the potatoes as necessary. Season the potatoes with the coriander, cumin, cinnamon, and hot sauce and remove from the heat.

   Step 8

   Thinly slice the steak. Divide it among 4 plates and pour lots of the steak sauce over the top. Arrange the potatoes alongside and serve.