Fast Recipes

Skirt steak with pepita-lime butter and roasted potatoes

A pepita lime butter compliments a succulent steak and hearty potatoes with zesty, Latin flavours.

By Lisa Featherby
  • Serves 4
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Skirt steak with pepita-lime butter and roasted potatoes


  • 4 large potatoes, such as royal blue, cut into wedges
  • 1 tbsp olive oil
  • 4 skirt steaks (180gm each), at room temperature
Pepita-lime butter
  • 30gm toasted pepitas
  • 80gm butter, softened
  • 1 tbsp oregano leaves, thinly sliced, plus extra to serve
  • finely grated rind and juice of 1 lime
  • 1 garlic clove, crushed


  • 1
    Preheat oven to 250C. Toss potatoes and oil in a roasting pan, season to taste, and roast, turning once, until golden and soft in the centre when pierced with a knife (23-25 minutes). Keep warm.
  • 2
    Meanwhile, heat a barbecue or char-grill pan to medium-high heat, then grill steaks, turning occasionally, until cooked to your liking (8-10 minutes for medium-rare). Rest for 5 minutes.
  • 3
    Meanwhile, for pepita-lime butter, pound pepitas with a mortar and pestle, add butter and pound to combine, then add oregano, lime rind and juice, and garlic, and stir to combine.
  • 4
    Spoon butter onto steaks, scatter with oregano and serve with potatoes.