This gorgeous summer salad contains all the elements of a balanced meal—meat, starch, and veggies.
- 1 1/4 pounds skirt steak, cut into 4 pieces
- 3 large garlic cloves
- 4 large shallots, cut into thin rounds (about 2 cups)
- 3 Tablespoons prepared horseradish
- 1 1/2 pounds medium Yukon Gold potatoes (about 4)
- 1 1/2 Tablespoons white wine vinegar peeled, cut into 1/3-inch-thick rounds
- 7 Tablespoons extra-virgin olive oil, divided
- 1 cup grape tomatoes
- 8 oz stringless sugar snap peas
- 2 bunches watercress
Set skirt steak out to come to room temperature.
Press garlic into small bowl. Whisk in prepared horseradish and white wine vinegar, then 6 tablespoons oil. Season dressing to taste with salt and pepper. Mix in sliced shallots. Steam potatoes until tender, about 12 minutes. Place potatoes in large bowl and let cool slightly. 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.
Heat 1 tablespoon extra-virgin olive oil in a large cast iron skillet over high heat. Sprinkle skirt steak with coarse salt and pepper. Sear skirt steak until crusty and medium-rare, 2 to 3 minutes per side. Transfer steak to cutting board and let it rest 5 minutes. Thinly slice steak on a diagonal, across the grain.
Divide watercress among 4 plates; drizzle with more dressing. Top with horseradish potato salad, then steak slices. Serve with remaining dressing alongside.