Skirt Steak with Crispy Garlic Potatoes

Prep Time:
20 mins
Total Time:
30 mins

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


  • 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


  1. 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.

  2. 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.

  3. 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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