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Ingredients – steak

1 1/2 pound skirt steak
Juice and zest from 1 lemon
2 tablespoons crushed chili pepper
4 large garlic cloves fine chopped
1 tablespoon fresh ginger
1 tablespoon smoked paprika
3 tablespoons fresh thyme
2 – 3 tablespoons soy sauce
salt and pepper to taste

Combine all the above spices with the steak and marinate – 4 hrs to up to over night.
Preheat cast iron skillet or heavy bottom skillet –  really hot
Add the oil you prefer i used small bit of vegetable oil.
Place the steak in the hot skillet and cook each side 5-6 minutes depending on the size of your steak.
Cook to your desired internal temperature.
Allow the meat to rest at least 10 minutes before slicing into it.
Slice on a bias against the grain of the meat and enjoy with the sides of your choice! 🙂

Ingredients – potatoes anna
chopped fresh garlic to taste
6 medium russet potatoes (2 3/4 pounds total), peeled
6 tablespoons butter, melted
6 tablespoons fresh chopped thyme
Coarse salt and ground pepper

Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.).
Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter and garlic on each level.
 Season well with salt and pepper. Repeat for two more layers.
Place over high heat until butter in pan sizzles, 2 to 4 minutes.
Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven
Allow to rest a few minutes, slice and enjoy!