Balsamic Skirt Steak with Twice Baked Potatoes and an Asparagus and Tomato Salad

Balsamic Skirt Steak with Twice Baked Potatoes and an Asparagus and Tomato Salad 4.29/5 (14 votes)

The classic meat, potato, and vegetable dinner with a little twist! Just about any cut of beef would work with this marinade. I favor skirt because of its fattiness and the fact that it cooks so quickly. Flank takes a little longer and costs a bit more. But the trick to both is not overcooking it and then letting it rest before you cut it against the grain. If you shy away from skirt and flank, then try a strip or sirloin. Add easy twice baked potatoes and a fantastic asparagus, tomato, and blue cheese salad and you have a delicious meal. If your kids aren’t big salad fans, pull out some of the asparagus for them before chopping it into the salad.

Twice Baked Potates



  • 3 potato
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 2 green onion, sliced
  • 3/4 cups cheddar cheese, grated
  • kosher salt, to taste
  • pepper, to taste


  1. Preheat oven to 350.
  2. Poke holes in the potatoes with a fork a few time on each side. Microwave potatoes on high for 5-8 minutes or until cooked and tender.
  3. Carefully cut 2 of the potatoes in half lengthwise. Using a spoon, hollow out the 4 halves into a bowl. Leave some of the potato attached to the skin for sturdiness.
  4. The third potato will not be used for stuffing. Simply spoon out as much of the insides as possible and add to the bowl.
  5. Add sour cream, milk (a little at a time), and cheese to the bowl. Combine using a potato masher until somewhat smooth.
  6. Add onions and season with salt and pepper.
  7. Gently, spoon mashed potatoes into skins and bake for 20 minutes. Increase heat to broil and brown the tops for 2-3 minutes.

Nutritional Information

Serving Size 135 Calories 169 Fat 9 Carbs 17 Fiber 1.3 Protein 6.3.

Balsamic Skirt Steak



  • 1 1/2 pounds skirt steak
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons brown sugar
  • 2 cloves garlic, pressed
  • kosher salt, to taste
  • pepper, to taste


  1. Combine all but salt and pepper in a resealable bag and let steak marinate for about 30 minutes (if you have time) or as long as you can.
  2. Heat a lightly oiled grill pan or heavy (cast iron) pan over medium high.
  3. Remove steak from bag and discard marinade.
  4. Sprinkle steak with salt and pepper.
  5. When pan is nice and hot, lay steak on the pan and sear on both sides for about 3 minutes per side.
  6. Let steak sit for about 5 minutes and then cut across the grain and serve.

Nutritional Information

Serving Size 130g Calories 232 Fat 9.4 Carbs 2.4 Fiber 0 Protein 32.

Asparagus and Tomato Salad



  • 1 pound asparagus, trimmed
  • 1 cup grape tomato, halved
  • 1 shallot, minced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • kosher salt, to taste
  • pepper, to taste
  • 1/4 cup crumbled blue cheese, crumbled


  1. In a shallow pan, heat 2 inches of water to a boil. Add asparagus, reduce to simmer and cook for 3-4 minutes or until bright green and crisp. Do not overcook.
  2. Remove from pan and immediately drain and run under cold sink water.
  3. Cut asparagus into 1” pieces and toss with remaining ingredients. Serve room temperature or chilled.

Nutritional Information

Serving Size 115g Calories 62 Fat 4 Carbs 4.4 Fiber 2 Protein 3.


KID NOTE:  Meat and potatoes meals make my children very happy. But they are not big fans of salad, so I saved some asparagus for them before assembling the salad.

VEGETARIAN TIP:  Marinate portabella mushroom caps and grill.

GLUTEN FREE MODIFICATIONS: Use gluten free Worcestershire.

1 Comment

  1. KusmierFamily says:

    This was a good little steak and potato Saturday evening dinner! My potatoes were stubborn but that was their fault! My husband and I loved the asparagus and tomato salad.

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