This is a steak, potato, and vegetable recipe used to take advantage of the cheap grass-fed skirt steak at Aldi. Skirt steak can be eaten like a regular steak, just cut the steak in half and slice it against the grain and it will be super tender. I used Target brand lemon pepper seasoning which actually has cleaner ingredients in it than the big brand stuff. I used Sizzle Extra Virgin Olive Oil which has a higher smoke point than most EVOO and didn't smoke when I roasted the vegetables. Since I lived in a condo for a long time I never learned how to grill, I like to cook steak in a stainless steel skillet with a pan reduction sauce. Algae oil is the best oil for cooking on stainless steel due to its super high smoke point. If you want a sweeter sauce, use marsala wine instead of broth. I used mushroom broth which is just dried mushrooms from an Asian market pressure cooked in water. Purple potatoes are the healthiest potatoes out there, and coconut sugar is more blood sugar friendly than regular sugar. Thanks to portion control, this recipe is fairly low in calories.

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Skirt Steak with Roasted Purple Potatoes and Balsamic Glazed Carrots

Ingredients

• 4 oz (113 g) skirt steak
• 1 tsp lemon pepper seasoning
• 1 tsp algae oil (for marinade)
• 2 tsp grass‑fed unsalted butter (for basting)
• 1 sprig fresh rosemary
• 2 cloves garlic, smashed
• ⅓ cup (80 ml) beef or mushroom broth.
• 4 oz (113 g) purple potatoes, quartered
• 1 tsp Sizzle extra virgin olive oil(for potatoes)
• ½ tsp coarse sea salt
• Fresh cracked black pepper
• 3 oz (85 g) carrots, sliced on a bias
• 1 tsp Sizzle extra virgin olive oil (for carrots)
• ½ tsp coconut sugar
• 2 tsp balsamic vinegar
• Pinch of salt & pepper

Procedure

• Marinate steak: Add steak, lemon pepper, and algae oil to a small bag. Seal, toss to coat, and let it marinate at room temp while you prep vegetables.
• Prep carrots: Toss carrots with 1 tsp Sizzle EVOO, coconut sugar, balsamic, salt, and pepper. Place on parchment.
• Start carrots: Bake or air fry carrots at 400°F (200°C) for 8 minutes.
• Prep potatoes: Toss potatoes with 1 tsp Sizzle EVOO, coarse sea salt, and cracked black pepper. Add to basket with carrots and continue to bake or air fry until fork tender(15-20 minutes)
• Cook steak: When veggies are almost done, heat a stainless pan over medium‑high. When water dropped onto the pan bounces around like mercury instead of quickly evaporating, the pan is at the right temperature. Add 2 tsp butter, rosemary, and smashed garlic. Sear steak 2–3 minutes per side, using a pastry brush to baste continuously with the melted butter and herbs. Cook steak to 115°F(46°C) for rare or 125°F(52°C) for medium-rare. Transfer to a warm plate to rest.
• Pan sauce: Pour ⅓ cup broth into the hot pan and scrape up the browned bits. Reduce to a glaze and strain.
• Plate: Slice steak thinly against the grain. Serve with roasted potatoes and carrots; spoon pan sauce over the steak and enjoy.