Skirt Steak Romesco

Skirt Steak Romesco
Photo by John Kernick

Ingredients

  • 1 skirt steak (about 1 1/2 pounds)
  • ½ teaspoon black pepper
  • ½ cup (2 ounces) grated Parmesan
  • 2 teaspoons sherry vinegar (or red wine vinegar)
  • 1 12-ounce jar roasted red peppers, drained
  • ½ cup (2 ounces) roasted almonds
  • 1 ¼ teaspoons kosher salt
  • + 4 more ingredients
    • 6 Yukon gold potatoes (about 2 1/2 pounds), cut into 1 1/2-inch chunks (peeled, if desired)
    • 1 clove garlic
    • 1 small bunch watercress
    • ¼ cup extra-virgin olive oil

Heat grill to medium-high. Place the potatoes in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes. Meanwhile, season the steak with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Grill until cooked to the desir...

View full recipe at My Recipes

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