Ingredients

* 2 cups fresh flat-leaf parsley
* ¼ cup fresh oregano
* 2 cloves garlic
* 1 teaspoon red wine vinegar
* ½ cup extra-virgin olive oil
* ¼ teaspoon cayenne pepper
* ¾ teaspoon kosher salt
* 1 ½ pounds skirt steak
* ½ teaspoon black pepper
* 1 ½ pounds potatoes, cut on the diagonal into ¼-inch-thick slices

Directions

1. Heat grill to medium.
2. Place the parsley, oregano and garlic in the bowl of a food processor and pulse until roughly chopped. Add the vinegar, oil, cayenne and ½ teaspoon of salt and pulse to combine. Set aside.
3. Season the steak with the remaining salt and the pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing.
4. Meanwhile, as the steak cooks, toss the potatoes in a large bowl with 1/3 cup of the herb sauce. Place them on the grill in a single layer. Cook, turning once, until tender, about 4 minutes each side.
5. Divide the steak and potatoes among individual plates and serve with the remaining sauce on the side.