Skirt Steak with Crispy Garlic Potatoes

Eating red meat is a treat for us, but when I saw this recipe, I had to try it ASAP. And I am so glad that I did. The potatoes were tasty and the skirt steak was juicy and delicious. It was a yummy meal that I will definitely be repeating.

Skirt Steak with Crispy Garlic Potatoes


Serves 4

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


1. preheat oven to 475 degrees.

2. Finely chop garlic, and sprinkle with salt.

3. Using a chef’s knife, press the flat side of the blade back and forth across garlic to make a paste.

4. Transfer to a small bowl; stir in thyme and 1 tablespoon oil.

5. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on the underside, 20 to 25 minutes.

6. Meanwhile, heat a large skillet or grill pan over high.

7. Season steaks with salt and pepper, and cook (in two batches if necessary) until medium-rare, 3 to 6 minutes per side (depending on the thickness of steak).

8. Transfer to a plate to rest.

9. While steaks rest, make the salad: In a large bowl, whisk together vinegar, Dijon, and remaining oil; season with salt and pepper. Add watercress and tomatoes, and toss to combine.

10. Serve steaks with potatoes and salad.

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