Skirt Steak with Crispy Garlic Potatoes

Name: Skirt Steak with Crispy Garlic Potatoes
Prep time: 20 min
Total time: 30 min
Ingredients: 2 garlic cloves; Coarse salt and ground pepper; 0.5 teaspoon dried thyme; 3 tablespoons olive oil; 1.5 pounds red new potatoes, sliced 1 inch thick; 1.5 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

3.3

(54)

18 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

30 mins

Servings:

4

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

Ingredients

2 garlic cloves
Coarse salt and ground pepper
½ teaspoon dried thyme
3 tablespoons olive oil
1 ½ pounds red new potatoes, sliced 1 inch thick
1 ½ 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

Directions

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.

Cook's Notes

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.