August 30, 2017
Salads, Main Dish Salad, Meat Salad,
Beef, Steak, Vegetables, Entertaining, Summer, Stove Top, Gluten-Free, High Protein, No Eggs, Non-Dairy, Fresh Tomatoes, Oil, Kosher Meat more
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"Recipe source: Bon Appetit (August 2009)"
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.
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.
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.
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.
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