Skirt Steak with Crispy Garlic Potatoes & Watercress Salad

prep time:: 20 minutes
total time:: 30 minutes

Serves 4

Jenny

ingredients

2 garlic cloves
Coarse salt and ground pepper
1/2 tsp dried thyme
3 tbsp olive oil
1 1/2 lbs red new potatoes, sliced 1 inch thick
1 1/2 lbs skirt steak, cut into 4 equal pieces
2 tbsp red-wine vinegar
1 tsp Dijon mustard
2 bunches watercress (about 12 oz total), thick ends removed

directions

1
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.
2
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.
3
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.

notes

*A perfect substitution is flank steak. *Because they are well marbled, skirt & flank steaks can go in a hot skillet without added fat. Cook them to medium-rare so they'll be tender, not tough.

Source: Jenny via MS