Skirt Steak & Potato Salad (A Main Dish Salad)
Recipe: #27861
August 30, 2017
Categories: Salads, Main Dish Salad, Meat Salad, Steak, Gluten-Free, High Protein No Eggs, Non-Dairy, Fresh Tomatoes, Oil, Kosher Meat, more
"Recipe source: Bon Appetit (August 2009)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (621.9 g)
- Calories 811.7
- Total Fat - 52.9 g
- Saturated Fat - 14.2 g
- Cholesterol - 120.6 mg
- Sodium - 564.7 mg
- Total Carbohydrate - 45.5 g
- Dietary Fiber - 6.6 g
- Sugars - 11.9 g
- Protein - 38.6 g
- Calcium - 236.9 mg
- Iron - 4.2 mg
- Vitamin C - 30 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a small bowl press the garlic. Whisk in the horseradish and white wine vinegar and 6 tablespoons of the oil. Season to taste with salt and pepper. Stir in the shallots.
Step 2
Steam potatoes until tender (10-15 minutes) and then place them in a large bowl to let cool. Add the grape tomatoes and sugar snap peas. Toss with enough dressing to coat and season to taste with salt and pepper.
Step 3
In a skillet over high heat heat 1 tablespoon oil. Sprinkle skirt steaks with salt and pepper. Sears sir steak until crusty and medium rare (3-5 minutes per side). Transfer steak to cutting board and let rest for 5 minutes. Thinly slice steak on a diagonal across the grain.
Step 4
Divide watercress among 4 plates; drizzle with more dressing. Top with the horseradish potato salad and then steak slices. Serve with remaining dressing on the side.
Tips
No special items needed.
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