Skirt Steak & Potato Salad (A Main Dish Salad)

4
Servings
30m
Prep Time
20m
Cook Time
50m
Ready In


"Recipe source: Bon Appetit (August 2009)"

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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