Soy Lemon Skirt Steak with Arugula

This is so delicious. Skirt steak is pretty amazing and easy to prepare and I usually just grill it with some olive oil and salt and pepper, but I love this marinade. This is a Martha recipe, whom you know I love. She used flank steak, but I stuck to my tried and true skirt steak.
Soy Lemon Steak w Arugula

1/4 cup extra-virgin olive oil
1/4 cup soy sauce
1/4 cup fresh lemon juice (from 2 lemons)
2 TB. packed light-brown sugar
2 cloves garlic, smashed
1 1/2 pounds skirt steak
1/2 bunch arugula (about 2 ounces), leaves torn if large
Coarse salt and freshly ground pepper
Lemon wedges, for serving

Whisk together oil, soy sauce, lemon juice, brown sugar, and garlic in a bowl. Place skirt steak inside a large resealable plastic bag. Add marinade, press out excess air, and seal. Let stand, turning bag occasionally, at least 1 hour at room temperature, or up to 6 hours in refrigerator (if refrigerating, let come to room temperature before grilling).

Heat grill or grill pan to medium-high. Remove meat from marinade, reserving marinade, and pat off excess with paper towels. Grill, uncovered, turning once, until a thermometer inserted into thickest part registers 130 degrees for medium-rare, about 5 minutes on each side. Transfer to a cutting board and let stand 10 minutes.

Transfer marinade to a small saucepan and bring to a boil. Remove from heat.

Slice meat against the grain and arrange on a platter. Arrange arugula on top; season with salt and pepper. Drizzle 1 to 2 tablespoons sauce over meat and arugula. Serve with remaining sauce and lemon wedges.

 Salted Potatoes

Salted potatoes are an upstate New York speciality and they are awesome. They are super simple; basically you just boil peeled, or unpeeled, potatoes (your choice) in very salty water. They key is to not be afraid of adding a LOT of salt. The potatoes will pick up just a bit of the saltiness which makes them much more interesting than regular boiled potatoes.

1 1/2 pounds potatoes (peeled or unpeeled, your choice) – half or quarter if large
water
1/4 cup (ish) salt

Add salt to water, place potatoes into water and bring to a boil. Once boiling, bring water down to a simmer and let cook for approximately 15-20 minutes. Potatoes are finished when a knife easily slips in. Drain potatoes and toss with butter.