Skirt Steak And Horseradish Potato Salad Recipes

HORSERADISH POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool.
• Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl. Stir in cooled potatoes. Fold in eggs and bacon. Cover and chill until serving.

GRILLED SKIRT STEAK WITH HORSERADISH SAUCE

Steps:

• Put a grill pan on a high heat and let it get screaming hot.
• Pick the rosemary leaves off the woody stalks and finely chop. Mix with a good pinch of salt and pepper and scatter over your clean board.
• Drizzle olive oil over both sides of the steaks and roll them in the rosemary and seasoning.
• Put the creme fraiche (or sour cream) and horseradish into a small bowl with a pinch of salt and pepper.
• Halve your lemon and add a squeeze of juice to the bowl.
• Add a splash of extra virgin olive oil and mix well.
• Taste and add a little more horseradish if you think it needs to taste more fiery.
• Lay the steak in your hot pan and press down gently.
• Wait a minute, then turn over.
• Cut the tip off the garlic clove and discard. Rub the hot, charred side of the meat with the garlic.
• Flip the steak again after another minute, repeat the garlic rub, and press down again.
• For medium-rare meat, cook for around 4 to 5 minutes on each side. For well-done meat, cook for a few minutes more.
• Remove the steaks from the grill to a plate to rest for a few minutes. Drizzle with a little olive oil to keep them from drying out.
• Place your steaks on plates and spoon a good dollop of the horseradish sauce on top or next to them.
• Drizzle some of the lovely resting juices on top, and a little extra virgin olive oil.
• Alternatively you can slice the steaks in half at an angle and serve them on a bed of something light and fresh, like your favorite pick and mix salad, with the horseradish sauce.

SKIRT STEAK AND HORSERADISH POTATO SALAD

Steps:

• 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 heavy large nonstick skillet over high heat. Sprinkle skirt steak with salt and pepper. Sear skirt steak until crusty and medium-rare, 3 to 4 minutes per side. Transfer steak to cutting board and let rest 5 minutes. Thinly slice steak on slight diagonal across grain.
• Divide watercress among 4 plates; drizzle with more dressing. Top with horseradish potato salad, then steak slices. Serve with remaining dressing alongside.