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60+ Minutes |
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Cooked by: Chef / Last Modified: 8/11/2008 / Number of Servings: 4 |
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Directions: 1. Cut skirt steak into 4 equal pieces. Preheat oven to 375degrees. Remove
zest from lemon and set aside. Brush steaks with about 1 Tbsp. oil, season
with pepper and rub both sides with zested lemon. Set steaks aside for 30
minutes.
2. Meanwhile, cut potatoes in half, place in a large bowl and toss with 1
Tbsp. oil, salt, and pepper. Transfer to a baking sheet and roast until
tender, 25-35 minutes. Remove from oven and keep warm.
3. In a food processor, puree reserved lemon zest, 3 Tbsp. oil, lemon juice
and garlic until smooth. Add parsley and pulse until finely chopped, then
add horseradish and capers. Continue pulsing until mixture is almost
smooth. Season to taste with salt and pepper and set sauce aside.
4. For medium-rare steaks, cook on a hot grill, turning once, for 2 minutes
per side (or sear for 2 minutes per side in a large cast iron skillet over
high heat.) Set steaks aside to rest for 5 minutes.
5. Wash and dry arugula, place in a large bowl and dress with vinegar and
remaining 3 Tbsp. oil. Season to taste with salt and pepper. Evenly divide
salad and potatoes between 4 plates. Thinly slice steak at an angle --
against the grain-- and arrange on salad. Spoon sauce over steak and serve.
| Ingredients:
1 enough to baste margarine, salted
1 1/2 cream, 35%
1/2 Lemon
2 onion, yellow
1/2 1.5 kg sugar, brown, light
2 Pound(s) Skirt Steak
8 Tablespoon(s) Extra-Virgin Olive Oil
1 1/2 Pound(s) New Potatoes; Small Scrubbed
1/2 Cup(s) Lemon Juice
4 Cloves Garlic
2 Bunch(s) Italian Parsley
2 Teaspoon(s) Horseradish
2 Tablespoon(s) Capers; Rinsed And Drained
2 Bunch(s) Arugula Leaves
1 Tablespoon(s) Red Wine Vinegar |
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