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Skirt Steak and Potatoes With Herb Sauce
- 2 cups fresh flat-leaf parsley
- 1/4 cup fresh oregano
- 2 cloves garlic
- 1 teaspoon red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon kosher salt
- 1 1/2 pounds skirt steak
- 1/2 teaspoon black pepper
- 1 1/2 pounds sweet potatoes, cut on the diagonal into 1/4-inch-thick slices
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