Skirt Steak and Potatoes With Herb Sauce

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Ingredients

• 2  cups  fresh flat-leaf parsley
• 1/4  cup  fresh oregano
• 2  cloves garlic
• 1  teaspoon  red wine vinegar
• 1/2  cup  extra-virgin olive oil
• 1/4  teaspoon  cayenne pepper
• 3/4  teaspoon  kosher salt
• 1 1/2  pounds  skirt steak
• 1/2  teaspoon  black pepper
• 1 1/2  pounds  sweet potatoes, cut on the diagonal into 1/4-inch-thick slices

Directions

1. Heat grill to medium.
2. Pulse the parsley, oregano, and garlic in a food processor until roughly chopped. Add the vinegar, oil, cayenne, and ½ teaspoon salt; pulse to combine. Set aside.
3. Season the steak with the remaining salt and the pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board; let rest 5 minutes before slicing.
4. Meanwhile, toss the potatoes in a large bowl with ⅓ cup of the herb sauce.
5. Place the potatoes on the grill in a single layer. Cook, turning once, until tender, about 4 minutes per side.
6. Divide the steak and potatoes among plates and serve with the remaining herb sauce on the side.