Skirt Steak with Crispy Garlic Potatoes
This quick play on meat and potatoes celebrates a juicy -- yet affordable -- cut of beef.
Everyday Food, September 2008
- Prep Time 20 minutes
- Total Time 30 minutes
- Yield 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.
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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