Skirt Steak and Horseradish Potato Salad

Name: Skirt Steak and Horseradish Potato Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 3 larges garlic cloves; 283 grams package grape tomatoes; 3 Tbsps prepared horseradish; 7 Tbsps extra-virgin olive oil, divided; 4 larges shallots, cut into thin rounds (about 2 cups); 567 grams skirt steak, cut into 4 pieces; 227 grams stringless sugar snap peas; 2 bunches watercress; 2 Tbsps white wine vinegar; 680 grams Yukon Gold potatoes (about 4), peeled, cut into 1/3-inch-thick rounds

Skirt Steak and Horseradish Potato Salad might be just the side dish you are searching for. This recipe serves 4. One serving contains 598 calories, 38g of protein, and 36g of fat. This recipe covers 40% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. A mixture of garlic cloves, shallots, skirt steak, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Press garlic into small bowl.

Ingredients you will need

Garlic

Equipment you will use

Bowl

Whisk in prepared horseradish and white wine vinegar, then 6 tablespoons oil. Season dressing to taste with salt and pepper.

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Horseradish Sauce

White Wine Vinegar

Salt And Pepper

Cooking Oil

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Whisk

Mix in sliced shallots. Steam potatoes until tender, about 12 minutes.

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Potato

Shallot

Place potatoes in large bowl and let cool slightly.

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Potato

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Bowl

Add grape tomatoes and sugar snap peas to potatoes in bowl. Gently toss with enough dressing to coat and season to taste with salt and pepper.

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Salt And Pepper

Sugar Snap Peas

Grape Tomato

Potato

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Bowl

Heat 1 tablespoon extra-virgin olive oil in heavy large nonstick skillet overhigh heat.

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Extra Virgin Olive Oil

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Frying Pan

Sprinkle skirt steak with salt and pepper. Sear skirt steak until crusty and medium-rare, 3 to 4 minutes per side.

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Salt And Pepper

Skirt Steak

Transfer steak to cutting board and let rest 5 minutes. Thinly slice steak on slight diagonal across grain.

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Grains

Steak

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Cutting Board

Divide watercress among 4 plates; drizzle with more dressing. Top withhorseradish potato salad, then steak slices.

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Potato Salad

Watercress

Steak

Serve with remaining dressing alongside.

Per serving: Calories (kcal) 739.3, % Calories from Fat 54.0, Fat (g) 44.4, Saturated Fat (g) 11.5, Cholesterol (mg) 66.9, Carbohydrates (g) 51.5, Dietary Fiber (g) 5.6, Total Sugars (g) 8.5, Protein (g) 33.9

Bon Appétit

Equipment

Ingredients

Servings:

3larges

garlic cloves 283grams

package grape tomatoes 3Tbsps

prepared horseradish 7Tbsps

extra-virgin olive oil, divided 4larges

shallots, cut into thin rounds (about 2 cups)567grams

skirt steak, cut into 4 pieces 227grams

stringless sugar snap peas 2bunches

watercress 2Tbsps

white wine vinegar 680grams

Yukon Gold potatoes (about 4), peeled, cut into 1/3-inch-thick rounds

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Raymond R Collection Merlot. It has 4.1 out of 5 stars and a bottle costs about 12 dollars.