1 pound skirt steak
4 tablespoons olive oil
Salt, to taste
Pepper, to taste
2 teaspoons paprika
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
Garnish:
Sour cream
Salsa
2 green onions, sliced
Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika. Lay the potatoes on a baking sheet and bake at 450˚F / 230˚C for 20 minutes or until tender and golden brown. Season skirt steak with salt and pepper. Cook on high heat for roughly 3 minutes each side, for medium-rare. Let the steak rest for 10 minutes, then slice into cubes. In a cast iron skillet or on a baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and Monterey jack cheese. Broil for 5 minutes or until the cheese is melted. Serve immediately with sour cream, salsa, green onions or any topping of choice.