Seared Skirt Steak with Golden Yukon Coins and Velvety Hollandaise

1. Prepare the Potatoes

Pat the potato slices dry with paper towels or a clean dish towel to remove any moisture—this ensures they turn crispy when cooked.

2. Cook the Potatoes

Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Once the oil is shimmering, add the potato slices in a single layer. Season them with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Cook the potatoes for 1 to 2 minutes per side, or until they develop a golden crust. Remove the potatoes from the pan and set them aside.

3. Sear the Skirt Steak

In the same large frying pan, heat 1 tablespoon of olive oil over high heat. Season the skirt steak generously with kosher salt and freshly ground black pepper. When the oil is hot and nearly smoking, add the steak to the pan. Sear the steak for about 3 minutes on the first side, allowing it to brown and develop a flavorful crust. Then, flip the steak and reduce the heat to medium. Cook for an additional 1 minute for rare, or 2 to 3 minutes for medium-rare. Transfer the steak to a plate and tent it with aluminum foil to rest.

4. Finish the Potatoes

While the steak rests, reheat the frying pan over medium-high heat and add the remaining tablespoon of olive oil. Return the previously cooked potatoes to the pan, along with the minced garlic and chopped parsley. Cook the potatoes for an additional minute per side, allowing them to become extra crispy and infused with garlic and parsley flavors.

5. Serve the Dish

To serve, slice the rested steak against the grain into thin, uniform slices. Arrange the steak slices on warmed dinner plates alongside the golden Yukon potato coins. Drizzle the steak with the velvety Hollandaise sauce.