2 potatoes, sliced
1 pound grass-fed skirt steak
4 tablespoons olive oil
Sea Salt (for taste)
Pepper (for taste)
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded cheddar cheese
1/2 cup shredded Monterey jack cheese
Salsa and avocados (optional)
2 minced green onions
Preheat oven to 450 degrees (F).
Place the sliced potatoes into a large bowl. Toss with olive oil, salt, pepper, chili powder, garlic, and onion powder.
Lay the coated potatoes on a baking sheet and bake for 20 minutes.
Season the skirt steak with salt and pepper.
Heat a skillet on the stove on high heat. Cook the steak for roughly three minutes each side, for medium-rare.
Let the steak rest for 10 minutes, then slice into cubes.
In a cast-iron skillet or baking sheet, arrange the cooked potatoes into a heap. Top with steak, then with cheddar and Monterey Jack cheese. Broil in the oven for five minutes, or until the cheese is fully melted.
Serve immediately with sour cream, salsa, avocado, green onions, or any other topping of choice!