Rating: 3.3 stars
54 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 19
  • 2 star values: 12
  • 1 star values: 2

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

Everyday Food, September 2008

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Recipe Summary test

prep:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (22)

54 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 19
  • 2 star values: 12
  • 1 star values: 2
Rating: Unrated
03/04/2011
I grew up with skirt steak and there's no way that it can be eaten without first marinating it first!!!!! Use McCormick;s Meat Marinate, follow simple instructions and you'll have perfect cut with ur fork type meat., Overnite is best.
Rating: Unrated
05/04/2010
I was not pleased with skirt steak. It was gamey and tough. If I do make this again, I'll probably just use flank. I also overcooked the potatoes because I didn't realize that the undersides would brown much quicker than the tops. All in all, a failure, but it's not the recipe's fault.
Rating: Unrated
05/04/2010
I was not pleased with skirt steak. It was gamey and tough. If I do make this again, I'll probably just use flank. I also overcooked the potatoes because I didn't realize that the undersides would brown much quicker than the tops. All in all, a failure, but it's not the recipe's fault.
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Rating: Unrated
02/15/2009
Quick, easy and good, but not fabulous.
Rating: Unrated
01/02/2009
Forgot to add that we used Arugala and baby Spinach instead of watercress and it was perfect!
Rating: Unrated
01/02/2009
Made this easy recipe tonight and it was yummy! We got a flank Angus Steak because that's what the market had and it came out perfectly. Definitely cook it medium rare. We thought the potoates might have been easier to toss in a bowl rather than on the pan. Otherwise this was a great recipe I'll make again!
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Rating: Unrated
12/31/2008
I think skirt steak is also called hanger steak. Its important to cut across the grain or else the meat is tough and you can't chew it well.
Rating: Unrated
12/31/2008
Well I think skirt steaks are weird and sour. But not sweet and that is a cord on bleu chef cooking the steak and it still tastes weird!!!!!!
Rating: Unrated
12/31/2008
Here in Southern California at many of the Hispanic markets, skirt steak goes by a different name -- flap meat. Makes wonderful fajitas. We marinade it then BBQ it. I had never thought of cooking it in a skillet. Sounds wonderful! Gina
Rating: Unrated
12/30/2008
To Jayneagayne -- we do have skirt steaks in Canada but they are mostly called that in restaurants. They are also called grilling, marinating, flank, or round steaks - they are almost the same thing. They are usually very cheap to buy and taste pretty good. Enjoy!!!!
Rating: Unrated
12/30/2008
To Jayneagayne -- we do have skirt steaks in Canada but they are mostly called that in restaurants. They are also called grilling, marinating, flank, or round steaks - they are almost the same thing. They are usually very cheap to buy and taste pretty good. Enjoy!!!!
Rating: Unrated
12/30/2008
The skirt steak is a cut of beef steak from the plate (belly) primal cut. It is a long, flat cut that is flavorful, but tougher than most other steak cuts. It is the cut of choice for making fajitas ("little belts" or "sashes" in Spanish) and Cornish pasties. Skirt steaks are usually marinated or braised over low heat. Skirt steak should be sliced across the grain for serving
Rating: Unrated
12/30/2008
instead of meat
Rating: Unrated
12/30/2008
it cut me off! ....and pound it. However, i think most of the flavor comes from the potatoes and the salad....just use TOFU!
Rating: Unrated
12/30/2008
I interchange flank and skirt steak all of the time. I have as yet, to notice a difference. Personally, I think u could use a round steak
Rating: Unrated
12/30/2008
Here's what I found out on the Internet..."The skirt steak is the diaphragm muscle. It is a long, flat piece of meat, with a tendency toward toughness. But it has good flavor. It can be grilled or pan fried quickly with good results. Another traditional method is to stuff it, roll it, and braise it." not the same as flank steak but comes from about the same area
Rating: Unrated
12/30/2008
Again, what is skirt steak? We don't have such a cut in Canada and so I've never heard of it. Thanks for any help.
Rating: Unrated
12/30/2008
Thanks, DotSloan for the correction! I'm planning to make this tonight. Sounds delicious!
Rating: Unrated
12/30/2008
Potato part typo error: Slice potatoes 1/4 inch thick according to Sept 2008 Everyday Food Magazine.
Rating: Unrated
12/30/2008
What is skirt steak? I'm not familiar with it.
Rating: Unrated
12/30/2008
"1 1/2 pounds red new potatoes, sliced 1 inch thick"? This must be a misprint.
Rating: Unrated
09/30/2008
This is delicious!! Make sure you have a really good exhaust fan or do these outside on the grill; the firemen who visited my house after the alarm went off wanted to join us for dinner.