Skirt Steak With Crispy Garlic Potatoes and Watercress Salad
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
4 meals
- Serves:
- 4
ingredients
- 2 garlic cloves
- coarse salt
- pepper
- 1⁄2 teaspoon dried thyme
- 3 tablespoons olive oil
- 1 1⁄2 lbs new potatoes, red, sliced 1/4-inch thick
- 1 1⁄2 lbs skirt steaks, cut into 4 equal pieces
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 12 ounces watercress, thick ends removed (approx. 2 bunches)
directions
- Preheat oven to 475. Finely chop garlic and sprinke with salt. Using chef's knife press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 T oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20-25 minutes.
- Meanwhile, heat a large skillet or grill pan over high heat. Season steaks with salt and pepper, and cook (in two batches, if necessary) until medium rare, 3-6 minutes per side (depending upon thickness of steak). Transfer to plate to rest.
- While steaks rest, make a salad; In large bowl whisk together vinegar, Dijon and remaining 2 T oil; season with salt and pepper. Add watercress and toss to combine. Serve steak with potatoes and salad.
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RECIPE SUBMITTED BY
<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>