Ingredients

2 cups fresh flat-leaf parsley
1/4 cup fresh oregano
2 garlic clove
1 teaspoon red wine vinegar
1/2 cup extra-virgin olive oil
1/4 teaspoon cayenne pepper
3/4 teaspoon kosher salt
1 1/2 lbs skirt steak
1/2 teaspoon black pepper
1 1/2 lbs sweet potato, cut on the diagonal into 1/4-inch-thick slices

Directions

Heat grill to medium. Place the parsley, oregano, and garlic in the bowl of a food processor and pulse until roughly chopped. Add the vinegar, oil, cayenne, and 1/2 t. of the salt and pulse to combine; set aside.

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 5 minutes before slicing.

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 per side.Divide the steak and potatoes among individual plates and serve with the remaining herb sauce on the side.