Aug 30, 2008

Skirt Steak with Crispy Garlic Potatoes

Eating red meat is a treat for us, but when I saw this recipe, I had to try it ASAP. And I am so glad that I did. The potatoes were tasty and the skirt steak was juicy and delicious. It was a yummy meal that I will definitely be repeating.


Skirt Steak with Crispy Garlic Potatoes

Ingredients
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
1 pint cherry tomatoes, halved

Directions
1. Preheat oven to 475 degrees.
2. Finely chop garlic, and sprinkle with salt.
3. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste.
4. Transfer to a small bowl; stir in thyme and 1 tablespoon oil.
5. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.
6. Meanwhile, heat a large skillet or grill pan over high.
7. 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).
8. Transfer to a plate to rest.
9. While steaks rest, make salad: In a large bowl, whisk together vinegar, Dijon, and remaining oil; season with salt and pepper. Add watercress and tomatoes, and toss to combine.
10. Serve steaks with potatoes and salad.


Helpful Hint
Because they are well marbled, skirt steaks can go in a hot skillet without added fat. Cook them to medium-rare so they'll be tender, not tough.

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