Now that the temps are falling, we're getting some serious meat and potatoes vibes, but we're not quite ready to say goodbye to our grills quite yet. Which brings us here! Dive into this hearty, fall-ready meal and you can thank us later:)

Makes 4 servings 

What you need

1 ½ pounds small potatoes
1 red onion, thinly sliced
4 tablespoons Tessemae’s Lemon Garlic
coarse salt and freshly ground black pepper
1 ¼ pounds skirt steak, cut into 4 pieces
2 tablespoons chopped parsley
1 tablespoon chopped oregano 

What you do

1. Heat grill or grill pan to medium-high heat. Place potatoes and red onion in the middle of a large piece of aluminum foil, drizzle with 2 tablespoons of the lemon Garlic and sprinkle with salt and pepper. Fold foil to create a packet. Grill potatoes are tender when pierced with a knife inserted into potatoes through foil, about 20 minutes.
2. Meanwhile, sprinkle steak with salt and pepper and grill, turning occasionally, until deeply browned, about 3 minutes per side. Set steak aside to rest for 5 minutes (preferably on a cutting board with a well around the perimeter, if you have one), covered with aluminum foil.
3. Carefully open foil packet and arrange potatoes on a platter and smash with the bottom of a glass or the side of knife; season with salt and pepper. Cut steak into thin slices (against the grain) and arrange on top of potatoes.
4. Add steak juices, parsley and oregano to remaining 2 tablespoons Lemon Garlic; drizzle over steak and potatoes and devour.