Tag: weeknight

Steak, Crispy Potatoes, and Watercress



I found this recipe for steak with potatoes and watercress on Martha Stewart’s website and thought it would make a nice weeknight meal. It did! Unfortunately, my local grocery store didn’t have skirt steak, which was why I was drawn to the recipe in the first place. Some thinly sliced chuck steak did the job though.

I had never had watercress all by itself either – and had never even purchased it from the store before.  It was pretty bitter, but yummy with the dressing.

Steak, Crispy Potatoes, and Watercress


2 garlic cloves
salt and pepper
1/2 teaspoon dried thyme
3 tablespoons olive oil
1 1/2 pounds golf-ball-sized 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, bottom of stems chopped off


Preheat oven to 475 degrees. Mince garlic, and sprinkle with salt. Transfer to a small bowl; stir in thyme and 1 tablespoon oil. On a baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes. I dribbled some more oil on the potatoes once they were laid out on the baking sheet.

Meanwhile, heat a large frying pan on high. Sprinkle steaks with salt and pepper, and cook (in two batches if necessary) until medium-rare, 3 to 6 minutes per side. Transfer to a plate to rest.

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