Quick-Marinated Skirt Steak With Sriracha Potatoes and Spinach

A flavorful Asian-inspired steak dinner featuring tender skirt steak in a spicy soy marinade, served with crispy roasted fingerling potatoes and wilted spinach. Finished with a sriracha mayo drizzle and optional bonito flakes for an umami boost.

4 servings

51 min

Published October 4, 2025

Ingredients

•1 pound small fingerling potatoes, halved lengthwise
•5 tablespoons vegetable oil, such as grapeseed, divided
•¾ teaspoon kosher salt, divided
•½ teaspoon freshly ground black pepper, divided
•¼ cup soy sauce
•¼ cup hot chile paste
•1½ pounds skirt steak
•¼ cup chicken or vegetable broth
•1½ pounds spinach
•3 tablespoons mayonnaise
•1 tablespoon Sriracha paste
•to taste Bonito flakes
•for serving

Cooking Instructions

1.
Place a rimmed baking sheet in oven and preheat oven to 450°F.
10 min
2.
In a large bowl, toss potatoes with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on pre-heated baking sheet, and roast until golden brown and tender, tossing halfway through, about 20 minutes.
20 min
3.
In a medium bowl, whisk together 2 tablespoons oil, 1/4 cup soy sauce, chile paste, and 1/4 teaspoon each salt and pepper. Add steaks, turning to coat them in the marinade, and let stand at room temperature for 5 minutes.
5 min
4.
Meanwhile, heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons oil and let oil heat briefly. Working in batches if necessary, sear steaks until medium rare, 3 to 4 minutes per side. Remove steaks from skillet and transfer to a cutting board or plate to rest, reserving skillet.
8 min
5.
Add broth and remaining 1 tablespoon soy sauce to skillet over medium-high heat, scraping bottom of skillet to deglaze the pan. Add spinach to the skillet and cover; cook until wilted, about 3 minutes.
3 min
6.
In a medium bowl, mix mayonnaise and sriracha. Divide spinach among four plates and top with steak; serve potatoes alongside, drizzled with sriracha mayo and garnished with bonito flakes, if desired.
5 min

Ingredients

•1 pound small fingerling potatoes, halved lengthwise

•5 tablespoons vegetable oil, such as grapeseed, divided

•¾ teaspoon kosher salt, divided

•½ teaspoon freshly ground black pepper, divided

•¼ cup soy sauce

•¼ cup hot chile paste

•1½ pounds skirt steak

•¼ cup chicken or vegetable broth

•1½ pounds spinach

•3 tablespoons mayonnaise

•1 tablespoon Sriracha paste

•to taste Bonito flakes

•for serving

Cooking Instructions

Place a rimmed baking sheet in oven and preheat oven to 450°F.

10 min

In a large bowl, toss potatoes with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on pre-heated baking sheet, and roast until golden brown and tender, tossing halfway through, about 20 minutes.

20 min

In a medium bowl, whisk together 2 tablespoons oil, 1/4 cup soy sauce, chile paste, and 1/4 teaspoon each salt and pepper. Add steaks, turning to coat them in the marinade, and let stand at room temperature for 5 minutes.

5 min

Meanwhile, heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons oil and let oil heat briefly. Working in batches if necessary, sear steaks until medium rare, 3 to 4 minutes per side. Remove steaks from skillet and transfer to a cutting board or plate to rest, reserving skillet.

8 min

Add broth and remaining 1 tablespoon soy sauce to skillet over medium-high heat, scraping bottom of skillet to deglaze the pan. Add spinach to the skillet and cover; cook until wilted, about 3 minutes.

3 min

In a medium bowl, mix mayonnaise and sriracha. Divide spinach among four plates and top with steak; serve potatoes alongside, drizzled with sriracha mayo and garnished with bonito flakes, if desired.

5 min