Skirt Steak and Horseradish Potato Salad

Ingredients

• 3 large garlic cloves 
• 10 ounce grape tomatoes 
• 3 tablespoons horseradish prepared
• 7 tablespoons olive oil extra-virgin divided
• 4 large shallots cut into thin rounds ( 2 cups)
• 1.3 pounds skirt steak cut into 4 pieces
• 8 ounces stringless sugar snap peas 
• 2 bunches watercress 
• 1.5 tablespoons citrus champagne vinegar 
• 1.5 pounds yukon gold potatoes peeled cut into 1/3-inch-thick rounds ( 4)

Equipment

• bowl
• frying pan
• whisk
• cutting board

Directions

1. Press garlic into small bowl.
2. Whisk in prepared horseradish and white wine vinegar, then 6 tablespoons oil. Season dressing to taste with salt and pepper.
3. Mix in sliced shallots. Steam potatoes until tender, about 12 minutes.
4. Place potatoes in large bowl and let cool slightly.
5. 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.
6. Heat 1 tablespoon extra-virgin olive oil in heavy large nonstick skillet overhigh heat.
7. Sprinkle skirt steak with salt and pepper. Sear skirt steak until crusty and medium-rare, 3 to 4 minutes per side.
8. Transfer steak to cutting board and let rest 5 minutes. Thinly slice steak on slight diagonal across grain.
9. Divide watercress among 4 plates; drizzle with more dressing. Top withhorseradish potato salad, then steak slices.
10. Serve with remaining dressing alongside.
11. Per serving: Calories (kcal) 739.3, % Calories from Fat 54.0, Fat (g) 44.4, Saturated Fat (g) 11.5, Cholesterol (mg) 66.9, Carbohydrates (g) 51.5, Dietary Fiber (g) 5.6, Total Sugars (g) 8.5, Protein (g) 33.9
12. Bon Appétit