Typically used in fajitas, skirt steak is an affordable cut of meat that makes a delicious dinner. After a quick cook in a hot pan, the long, flat piece of beef is flavorful, tender, and juicy.

This recipe pairs the steak with crisp, garlicky oven-baked potatoes and a lightly dressed, peppery watercress salad. When served with a glass of red wine, it's the perfect midweek pick-me-up. Get the recipe when you

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Skirt Steak With Crispy Garlic Potatoes

Skirt Steak With Crispy Garlic Potatoes

Ingredients

  1. 2 garlic cloves
  2. Coarse salt and ground pepper
  3. 1/2 teaspoon dried thyme
  4. 3 tablespoons olive oil
  5. 1 1/2 pounds red new potatoes, sliced 1/4 inch thick
  6. 1 1/2 pounds skirt steak, cut into 4 equal pieces
  7. 2 tablespoons red-wine vinegar
  8. 1 teaspoon Dijon mustard
  9. 2 bunches watercress (about 12 ounces total), thick ends removed

Directions

  1. Preheat oven to 475 degrees.
  2. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil.
  3. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.
  4. Meanwhile, heat a large skillet or grill pan over high. Season steaks with salt and pepper, and cook* (in two batches if necessary) until medium-rare, 3 to 6 minutes per side (depending on thickness of steak). Transfer to a plate to rest.
  5. While steaks rest, make salad: In a large bowl, whisk together vinegar, Dijon, and remaining oil; season with salt and pepper. Add watercress, and toss to combine. Serve steaks with potatoes and salad.

Serves 4.

*Because they are well marbled, skirt steaks can go in a hot skillet without added fat. Cook them to medium-rare so they'll be tender, not tough.

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