1 ½lbsskirt steakflank steak, whatever looks good at the market
1tbsextra virgin olive oil
2garlic clovessliced thin
juice from ½ a lemonplus wedges for serving
Preheat the grill to medium high heat. Clean grates.
Cut the potatoes into halves and place in a pot of salted water. Bring to a boil and cook about 8 minutes, until tender. Drain and set aside.
Season the steak with salt and pepper. Rub with the olive oil. Cook on the grill until desired doneness, flipping once.
Meanwhile, heat a large skillet (I used my flat iron griddle that had been preheated on the grill for 20 minutes) over medium high heat and cook the peppers, onions, and garlic with a tablespoon of water for 5 minutes, until softened. Stir in the tomato paste and cook for another minute. Add another tablespoon of water to thin out the tomato paste and cook until veggies are tender but still have a crispness.
Place veggies in a bowl with the potatoes. Stir in the parsley and lemon juice. Season with salt and pepper as needed.
Slice the steak into thin strips once it has rested and serve with veggie mix.