A rustic and comforting dinner like no other : seared beef with lots of garlic and crispy fingerlings potatoes. And lots of parsley !

Why do I use skirt steak ? I think it's great for recipe where you need thin slices of beef that'll be cook in a few minutes, it stays very tender and is easy to eat for little ones. And it goes so well with these potatoes, too.

I've been using these Tefal pans for... a long time ! They still look great, even the non-stick is still great. For this recipe, I cook everything in the same pan, less dishes and no need to add twice the amount of butter.

Served with some green beans or buttered and garlicky spinach, it would make the perfect balanced dinner. I love garlic way too much, I put it everywhere but it's so good.

If you're looking for more skirt steak inspo, I highly recommend this delicious grilled skirt steand with chimichurri sauce too :

Grilled skirt steak with chimichurri sauce

Simplicity is key these days because my weeks are very busy but I still want to eat good comforting food. Here I simply grilled a skirt steak, medium rare, topped with a nice chimichurri sauce (lots of herbs, oil and chili).

Travel & FoodMaëva Cherrier

Skirt steak and fingerling potatoes in persillade (serves 2) :

• 500g fingerlings potatoes
• 200g skirt steak
• 2 garlic cloves
• 1/2 parsley bunch
• 20g butter
• 1 tbsp olive oil
• Salt and pepper

Melt the butter and olive oil in a non-stick pan.

Add the fingerlings cut in half and cook for 12 minutes, stirring every so often. They must be golden brown on all sides.

Meanwhile, slice the skirt steak in thin strips. Season it with salt and pepper on both sides.

Peel and mince the garlic cloves very thinly.

After the potatoes have been cooking for 12 minutes, push them on one side of the pan and sear your skirt steak strip with the minced garlic on medium heat. 1 minute on each side.

Turn the heat off, add fresh chopped parsley and mix everything together.

Serve warm !