Skirt Steak Romesco

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Photo by John Kernick
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 864 calories
    • Calories 53 calories from fat
    • Fat 51 g
    • Sat Fat 13 g
    • Cholesterol 102 mg
    • Sodium 886 mg
    • Protein 43 g
    • Carbohydrate 62 g
    • Sugar 6 g
    • Fiber 8 g

Heat grill to medium-high. Place the potatoes in a large pot. Add cold water to cover. Bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes.Meanwhile, season the steak with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Grill until cooked to desired doneness, 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing.Meanwhile, in a food processor, pulse the almonds. Add the garlic, Parmesan, red peppers, oil, and vinegar and the remaining salt and pepper. Pulse.Drain the potatoes, return them to the pot, add 1 cup of the sauce, and toss.Divide the potatoes, steak, and watercress among individual plates. Spoon the remaining sauce over the steak.

Ingredients

  1. Check 6 Yukon gold potatoes (about 2 1/2 pounds), cut into 1 1/2-inch chunks (peeled, if desired)
  2. Check 1 1/2 pounds skirt steak
  3. Check 1 1/4 teaspoons kosher salt
  4. Check 1/2 teaspoon black pepper
  5. Check 1/2 cup (2 ounces) roasted almonds
  6. Check 1 clove garlic
  7. Check 1/2 cup (2 ounces) grated Parmesan
  8. Check 1 12-ounce jar roasted red peppers, drained
  9. Check 1/4 cup extra-virgin olive oil
  10. Check 2 teaspoons sherry vinegar (or red wine vinegar)
  11. Check 1 small bunch watercress

Directions

  1. Heat grill to medium-high. Place the potatoes in a large pot. Add cold water to cover. Bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes.
  2. Meanwhile, season the steak with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Grill until cooked to desired doneness, 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing.
  3. Meanwhile, in a food processor, pulse the almonds. Add the garlic, Parmesan, red peppers, oil, and vinegar and the remaining salt and pepper. Pulse.
  4. Drain the potatoes, return them to the pot, add 1 cup of the sauce, and toss.
  5. Divide the potatoes, steak, and watercress among individual plates. Spoon the remaining sauce over the steak.