Skirt Steak With Lemon and Chili-Roasted Potatoes

Ingredients:

• 1 1/2  pounds  new potatoes, halved
• 3  tablespoons  olive oil
• 1  teaspoon  chili powder
• 8  sprigs thyme
• Kosher salt and pepper
• 1 1/2  pounds  skirt steak
• 1  lemon, quartered

Directions:

1. Heat oven to 425° F. In a roasting pan, toss the potatoes, oil, chili powder, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Roast, stirring once, until golden brown and crisp, 40 to 45 minutes. Transfer to plates.
2. Heat broiler. Wipe out the roasting pan. Season the steak with 1 teaspoon salt and ½ teaspoon pepper. Broil the steak to the desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing. Serve with the potatoes and lemon quarters.