Recipes Ingredients Meat & Poultry Beef Recipes Skirt Steak with Crispy Garlic Potatoes 3.3 (54) 18 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email 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. Print