Skirt Steak With Sweet Potatoes And Sauteed Spinach

by Chef Fabio Viviani


  • 2 Tbsp. Bertolli® Extra Virgin Olive Oil
  • 3 cloves garlic
  • 1 Tbsp. chopped fresh mint leaves
  • 1 lb. skirt steak
  • 2 sweet potatoes [or or yams]
  • 2 Tbsp. Bertolli® Classico™ Olive Oil
  • Salt and ground black pepper to taste
  • 1 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil
  • 3 cloves garlic
  • 1 bag (9 oz.) baby spinach leaves
  • Pinch crushed red pepper flakes


  1. For marinade, combine Bertolli Extra Virgin Olive Oil, finely chopped garlic and mint. Pour marinade over steak in large, shallow nonaluminum baking dish or resealable plastic bag; turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes
  2. Preheat oven to 450°.
  3. Combine sweet potatoes and Bertolli Classico Olive Oil in medium bowl. Season with salt. Spread in single layer on baking sheet and bake, stirring occasionally, 25 minutes or until potatoes are tender.
  4. Remove steak from marinade, discarding marinade. Season steak, if desired, with salt and black pepper. Grill or broil steak, turning once, 8 minutes or until desired doneness
  5. Heat Bertolli Extra Light Tasting Olive Oil in 12-inch nonstick skillet over medium heat and cook garlic 2 minutes. Add spinach and crushed red pepper and cook until wilted, about 2 minutes. Season, if desired, with salt. Serve steak, sliced, with the vegetables.
Recipe courtesy of Fabio Viviani, owner and Exectuive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.