Skirt Steak and Crispy Potatoes

Preparation

MAKE THE POTATOES

1. Preheat the oven to 230°C (450°F). Bring a HexClad 4.7 Litre Casserole Dish full of water to the boil. Add the salt, bicarbonate of soda, and potatoes. Boil until the potatoes are softened but not fully cooked, about 5 to 8 minutes. Drain and vigorously shake the potatoes in the dry pot to create crumbly edges.
2. In a HexClad 4.3 Litre Hybrid Deep Sauté Pan or HexClad Roasting Pan, add the oil. Add the boiled potatoes, a sprinkle of salt, and roast in the oven, tossing every 10 minutes, for about 30 minutes in total. Remove the potatoes with a slotted spoon to a wire rack set over a rimmed baking tray, leaving the oil in the pan. Season with salt.

MAKE THE STEAK

1. Place the garlic in a medium heatproof bowl and set aside. Heat a HexClad 25 cm Hybrid Pan over medium-low heat. Add the butter and 30ml of the oil. Once the butter has melted, add the anchovies and cook, stirring, until they start to break down, about 1 minute. Add the oregano and red pepper flakes and cook, stirring, for 2 to 3 minutes until the anchovies are completely broken down. Remove the pan from the heat and scrape the anchovy mixture into the bowl with the garlic. Stir in the lemon juice and parsley. Season with salt and pepper if desired.
2. Heat a 30 cm Hexclad Hybrid Pan over medium-high heat. Season both sides of the steak generously with salt and pepper. Drizzle the remaining 15ml of oil into the hot pan. Sear the steak for 3 to 4 minutes per side until medium rare. Transfer to a work surface and let rest for 5 minutes before slicing. Slice and top with the sauce.