Make healthy food flavorful with Bobby Flay's skirt steak and sweet potatoes

Chef Bobby Flay is stopping by the TODAY kitchen to share healthy (and flavorful!) recipes from his new cookbook "Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle." He shows us how to make savory grilled skirt steak with fresh tomato salsa and hasselback sweet potatoes with a maple and chipotle glaze.

Make Bobby Flay's delicious (but healthy!) skirt steak and sweet potatoes

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    TODAY

    Cook time: 12 minutes

    Prep time: 45 minutes

    Servings: 4

    Smoky spices, sweet tomatoes and hot horseradish complement the meaty steak perfectly. It's also simple to prepare and a great source of protein.

    Technique tip: Let the steak rest for at least 5 minutes after removing from heat. Cut on the bias against the grain for tender slices.

    Swap option: You can make this recipe with a New York strip, rib eye or flank steak.

    Ingredients

    • Tomato salsa

      • 3 tablespoons red wine vinegar
      • 1 tablespoon fresh lemon juice
      • 2 tablespoons prepared horseradish, drained
      • 2-3 dashes Worcestershire sauce
      • 1/4 teaspoon celery salt
      • 1/4 teaspoon freshly ground black pepper
      • 1 pint cherry tomatoes, halved
      • 1/2 stalk celery, thinly sliced, plus celery leaves, chopped
      • 1/2 red onion, thinly sliced
      • 2 pickled jalapeños, thinly sliced
      • Chopped cilantro
    • Spice rub

      • 1/4 cup ancho chile powder
      • 2 tablespoons Spanish sweet paprika
      • 2 tablespoons ground cumin
      • 2 tablespoons ground coriander
      • 2 tablespoons dry mustard powder
      • 2 tablespoons dry oregano
      • 1 tablespoon kosher salt
      • 2 teaspoons ground black pepper
      • 1 teaspoon cayenne powder
    • Skirt steak

      • 1¼ pounds skirt steak, cut crosswise into 2 pieces
      • 2 tablespoons canola oil
      • Kosher salt and freshly ground black pepper

    Preparation

    For the tomato salsa:

    In a bowl, whisk together the vinegar, lemon juice, horseradish, Worcestershire, celery salt and pepper. Add the tomatoes, celery, leaves, onion, jalapeño and cilantro, and let sit at room temperature for at least 30 minutes before serving.

    For the spice rub:

    Stir together all of the spices in a bowl. Keep in a tightly covered container in a cool, dry place for up to 3 months.

    For the skirt steak:

    1. Preheat the grill, cast iron grill pan or cast iron skillet over high heat.

    2. Brush the steak on both sides with the oil and season with salt and pepper and a few heaping tablespoons of the rub. Let sit at room temperature for 30 minutes.

    3. Grill the steak on both sides until golden brown and cooked to medium-rare doneness, about 12 minutes total. Remove and let rest for 5 minutes before slicing.

    To serve:

    Cut the steak on the bias into thin slices. Top with the tomato salsa and serve.

    Related video

    Make Bobby Flay's delicious (but healthy!) skirt steak and sweet potatoes

    Smoky spices, sweet tomatoes and hot horseradish complement the meaty steak perfectly. It's also simple to prepare and a great source of protein.

    Nathan Congleton / TODAY

    Cook time: 60 minutes

    Prep time: 10 minutes

    Servings: 4

    I love sweet potatoes. In fact, I might even go on record as saying they are my favorite vegetable. They taste like dessert but they are super healthy, low in calories and high in beta-carotene. This is an especially great way to prepare them. Not only do they look impressive on the table, but sweet smoky flavor of the glaze also adds a bit of a crispy texture to the outside of the skin.

    Ingredients

      • 4 tablespoons unsalted butter
      • 4 tablespoons pure Grade B maple syrup
      • 2 teaspoons chipotle in adobo puree
      • 1 pinch salt
      • 4 medium sweet potatoes

    Preparation

    1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.

    2. Scrub the potatoes clean without peeling the skin.

    3. To cut the potato, lay it down on its flattest side between two chopsticks (to prevent you from slicing all the way). With a sharp knife, slice down from top until the knife makes contact with the chopsticks, slice across potato into strips 1/2-inch apart.

    4. Melt the butter in a small saucepan over low heat, add the syrup and chipotle and season with salt. Keep warm.

    5. Place the potatoes on the prepared baking sheet and roast in the oven for 45 minutes, or until a skewer inserted meets with a bit of resistance. Remove and brush each potato with the glaze and return to the oven and continue roasting until the flesh is cooked through and the skin is crisp, about 10 minutes longer or until skewer inserted meets with no resistance (total cook time can be anywhere from 45 minutes to 70 minutes, depending on the size of the potatoes).

    Related video

    Make Bobby Flay's delicious (but healthy!) skirt steak and sweet potatoes

    I love sweet potatoes. In fact, I might even go on record as saying they are my favorite vegetable. They taste like dessert but they are super healthy, low in calories and high in beta-carotene. This is an especially great way to prepare them. Not only do they look impressive on the table, but sweet smoky flavor of the glaze also adds a bit of a crispy texture to the outside of the skin.

    If you like those healthy recipes, you should also try these:

    Bobby Flay's Wild Mushroom Salad

    Get the Recipe

    Bobby Flay's Grilled Balsamic Pork Chops with Peppers

    Get the Recipe