Skirt Steak with Spicy Green Salsa and Loaded Mashed Potatoes

Hubs is the quintessential meat and potatoes kind of guy, and there's no dinner he likes more than steak, potatoes, and salad.  To turn things up a notch, I'll make this recipe, which is a hit every time, and often a regular request when I make my weekly meal planner!

Skirt Steak with Spicy Green Salsa

5 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons dried oregano

coarse salt and ground black pepper

1 1/2 pounds skirt steak

2 teaspoons olive oil, plus more for grates

1/2 cup fresh cilantro leaves, chopped

1 tablespoon minced jalapeno chiles

3 tablespoons olive oil

1 teaspoon red wine vinegar

1/8 teaspoon coarse salt

In a small bowl, combine the chili powder, cumin, oregano, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.  Sprinkle the mixture over the steak; drizzle with 2 teaspoons olive oil.  Let stand, turning to coat evenly with oil halfway through, for 10 minutes.

Heat a grill to high; lightly oil the grates.  Place steak on the grill (fold thin end over so steak is even thickness); cover.  Cook, turning once, until the meat is desired doneness, 4-6 minutes for medium-rare.

For the salsa, combine the remaining ingredients with 1 tablespoon water in a small bowl.  The salsa can be refrigerated for 3-4 days; cover with plastic wrap, pressing it directly on the surface to prevent discoloration.

Loaded Mashed Potatoes

2 pounds white new potatoes, quartered and cut into 3/4-inch chunks

coarse salt and freshly ground black pepper

3/4 cup reduced fat sour cream

1/4 cup light mayonnaise

1/2 cup thinly sliced scallions, plus more for garnish

4 slices bacon, cooked and crumbled

2 large cloves garlic, diced

1/2 cup blue cheese crumbles

1/4 cup shredded parmesan cheese

In a large pot, cover potatoes with salted water.  Bring to a boil; reduce heat.  Simmer until potatoes are tender when pierced with a fork, 12-15 minutes.  Drain.

In a large mixing bowl, combine cooked potatoes and remaining ingredients (and anything else you might like on a baked potato: chives, onions, etc).  Mix at low speed until potatoes are mashed and all ingredients are incorporated.  Adjust ingredients to taste.

Both recipes serve 4.

Recipes adapted from Great Food Fast by Martha Stewart.