Rating: 3.5 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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Credit: John Kernick

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

864 calories; calories from fat 53%; fat 51g; saturated fat 13g; cholesterol 102mg; sodium 886mg; carbohydrates 62g; fiber 8g; sugars 6g; protein 43g.
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