Skirt Steak With Crispy Garlic Potatoes and Watercress Salad

From Martha Stewarts Everyday Living magazine.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 meals

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

1. 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.
2. 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.
3. 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.