Skirt Steak With Crispy Garlic Potatoes and Watercress Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Martha Stewarts Everyday Living magazine. 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.
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