Skirt Steak and Horseradish Potato Salad
A hearty meal featuring tender skirt steak served alongside a zesty potato salad made with Yukon Gold potatoes, grape tomatoes, and sugar snap peas, dressed in a punchy horseradish vinaigrette. Served on a bed of fresh watercress for a complete and flavorful dish.
Ingredients
- •3 cloves large garlic cloves
- •3 tablespoons prepared horseradish
- •1½ tablespoons white wine vinegar
- •7 tablespoons extra-virgin olive oil
- •4 large shallots
- •1½ pounds Yukon Gold potatoes
- •10 ounces grape tomatoes
- •8 ounces stringless sugar snap peas
- •1¼ pounds skirt steak
- •2 bunches watercress
Cooking Instructions
- 1.
Press garlic into small bowl. Whisk in prepared horseradish and white wine vinegar, then 6 tablespoons oil. Season dressing to taste with salt and pepper. Mix in sliced shallots. Steam potatoes until tender, about 12 minutes. Place potatoes in large bowl and let cool slightly. Add grape tomatoes and sugar snap peas to potatoes in bowl. Gently toss with enough dressing to coat and season to taste with salt and pepper.
15 min
- 2.
Heat 1 tablespoon extra-virgin olive oil in heavy large nonstick skillet over high heat. Sprinkle skirt steak with salt and pepper. Sear skirt steak until crusty and medium-rare, 3 to 4 minutes per side. Transfer steak to cutting board and let rest 5 minutes. Thinly slice steak on slight diagonal across grain.
13 min
- 3.
Divide watercress among 4 plates; drizzle with more dressing. Top with horseradish potato salad, then steak slices. Serve with remaining dressing alongside.
5 min
