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Prep time
15 minutes
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Cook time
1 hour
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Serves
6
Author Notes
Although ‘batata’ refers to potatoes in general in some Spanish-speaking countries, in this context, we’re focusing on a type of white sweet potato widespread throughout Latin America and the Caribbean. In this twist on steak and potatoes, cubed batatas are first boiled and then baked at high heat to achieve a crispy exterior and creamy, sweet insides. If you can’t find batatas, sweet potatoes will work just as well and be just as delicious. A mojo-adjacent marinade, heavy on the sour orange and garlic, shows up twice, once to marinate the steak and again to toss with our cooked batatas. Skirt steak is ideal for this dish as it remains tender and flavorful even after marinating for a few hours in the acidic mojo marinade. —César Pérez
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Mojo-ish Steak & Batatas
Ingredients
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1
large batata, 2 to 3 pounds, washed and diced into 2-inch pieces
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2 tablespoons
red onion, diced
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3
sour oranges, zest and juice (substitute 1 orange and 1 lime if needed)
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3
garlic cloves, grated
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2 tablespoons
sherry vinegar
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1/2 teaspoon
fresh thyme leaves
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1/2 teaspoon
fresh oregano
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Salt, to taste
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Pepper, to taste
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1/4 cup
extra virgin olive oil, plus more for batatas and steak
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1 1/2 pounds
skirt steak
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Flaky salt (like Maldon), to finish
Directions
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Lightly scrub a large batata under cold water. Dice into 2-inch pieces, leaving the skin on. Bring a large pot of generously salted water to a boil and drop in batata ensuring they’re fully submerged. Reduce to a simmer and cook until fork tender, about 15 minutes.
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As the batatas boil, preheat oven to 450°F and make the mojo vinaigrette. In a medium bowl, combine red onion, sour orange zest and juice, grated garlic, sherry vinegar, thyme, oregano, salt and pepper. Slowly whisk in extra virgin olive oil until emulsified.
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Salt and pepper the skirt steak and place into a resealable plastic bag. Add 3 tablespoons of the mojo vinaigrette and seal. Massage the steak through the bag to ensure it’s well coated in marinade. Set aside.
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Once batatas are tender, strain and place onto a sheet tray along with 3 tablespoons of olive oil. Toss well and place into oven. Bake, tossing with a spatula every 10 minutes, until batatas are golden brown and crispy, about 20 to 30 minutes.
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When the batatas are about 10 minutes away from coming out of the oven, cook your steak. Remove skirt steak from plastic bag and pat with a paper towel until as dry as possible. Heat a medium cast-iron skillet over medium-high heat until just starting to smoke. Drizzle with olive oil and cook steaks for about 2 minutes per side for medium-rare. Remove steaks from pan and let rest on a cutting board.
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When batatas are golden and crispy, remove from the oven and immediately transfer to a large bowl along with the mojo vinaigrette. Toss well to combine, ensuring the batatas absorb the vinaigrette.
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Slice steak against the grain. Plate batatas on a large plate with the sliced steak served alongside. Finish with a good pinch of flaky salt.
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