Skirt Steak and Crispy Potatoes

Preparation

MAKE THE POTATOES

1. Preheat oven to 450°. Bring a large HexClad 5 QT Hybrid Dutch Oven full of water to a boil. Add the salt, baking soda, and potatoes. Boil, until potatoes are softened, but not quite cooked all the way through, 5 to 8 minutes. Drain and vigorously shake potatoes in the dry pot to create crumbly edges.

2. Add the oil to a HexClad 5.5QT Hybrid Deep Sauté Pan. Add boiled potatoes, a sprinkle of salt, and roast in the oven, tossing every 10 minutes, for about 30 minutes total. Remove potatoes with a slotted spoon to a wire rack set over a rimmed baking sheet, leaving oil in pan. Season with salt.

MAKE THE STEAK

1. Put garlic in a medium heatproof bowl; set aside. Place a HexClad 10" Hybrid Fry Pan over medium-low heat. Add the butter and 2 tablespoons 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 crushed red pepper and cook, stirring, for 2 to 3 minutes to allow the anchovies to completely break 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 HexClad 12" Hybrid Fry Pan over medium-high. Season both sides of the steak generously with salt and pepper. Drizzle the remaining tablespoon 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, top with the sauce and serve with potatoes.