Skirt Steak with Crispy Garlic Potatoes and Watercress Salad

Jenny - posted on 12/23/2008 ( 1 mom has responded )




Prep: 20 minutes Total: 30 minutes

This quick play on meat and potatoes celebrates a juicy -- yet affordable -- cut of beef.


Serves 4.

2 garlic cloves

Coarse salt and ground pepper

1/2 teaspoon dried thyme

3 tablespoons olive oil

1 1/2 pounds red new potatoes, sliced 1 inch thick

1 1/2 pounds skirt steak, cut into 4 equal pieces

2 tablespoons red-wine vinegar

1 teaspoon Dijon mustard

2 bunches watercress (about 12 ounces total), thick ends removed


Preheat oven to 475 degrees. Finely chop garlic, and sprinkle with salt. Using a 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 tablespoon oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.

Meanwhile, heat a large skillet or grill pan over high. Season steaks with salt and pepper, and cook (in two batches if necessary) until medium-rare, 3 to 6 minutes per side (depending on thickness of steak). Transfer to a plate to rest.

While steaks rest, make salad: In a large bowl, whisk together vinegar, Dijon, and remaining oil; season with salt and pepper. Add watercress, and toss to combine. Serve steaks with potatoes and salad.


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