Skirt Steak & Horseradish Potato Salad
mmm horseradish. love it.
Ingredients:
3 tbsps prepared horseradish
2 garlic cloves, minced
1 1/2 tbsps white wine vinegar
7 tbsps olive oil
2 shallots, diced
1 russet potato, cubed
1 tomato, diced
1/2 cup of peas
1 bunch watercress, stems cut
1 lb skirt steak
1) In a bowl, whisk in olive oil to the horseradish and white wine vinegar and season with s&p.
2) Then add shallots and garlic.
3) In the meantime, boil the potatoes until tender (use a fork – if it goes in the potato easily it’s done). Set aside and let it cool.
4) Cook the peas, set aside and cool.
5) Mix all the ingredients with the dressing: potatoes, tomato, peas, shallots, garlic, and half of the dressing.
6) Heat a skillet with olive oil over high heat. Season skirt steak with s&p. Sear on both sides 4 minutes per side. Let it rest for at least 5 minutes and slice the steak on a diagnoal across the grain.
7) Cut the hard steams off the watercress and mix with remaining half of dressing. Top with the potato salad and steak slices.
*extra: I fried some shoe string potatoes to add some crunch. If you have a mandolin it’s really easy. Just use about 1/4 of a russet potatoe. Towel dry the potatoes a little so they don’t stick when you fry them in the oil. Season with s&p.
