Grilled Skirt Steak with Watercress Salad

Name: Grilled Skirt Steak with Watercress Salad
Cuisine: American
Ingredients: 1/2 cup olive oil, plus more for oiling the grill; 1/4 cup fresh thyme leaves; 2 garlic cloves, minced; 2 teaspoons freshly ground black pepper, plus more as needed; 2 pounds skirt steak; Kosher salt; 1/4 cup extra-virgin olive oil (start of chimichurri vinaigrette); 2 tablespoons finely chopped fresh flat-leaf parsley; 2 tablespoons finely chopped fresh cilantro; 1 small garlic clove, minced; 1/2 small red onion, finely diced; 1 teaspoon red pepper flakes; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons sherry or red wine vinegar; 3 bunches (about 12 cups) watercress (start of watercress salad); 1 cup drained marinated artichoke hearts; Kosher salt; Freshly ground black pepper

5 steps

Updated at: Thu, 17 Aug 2023 12:03:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories867.7 kcal (43%)

Total Fat73.1 g (104%)

Carbs5.1 g (2%)

Sugars0.9 g (1%)

Protein49.8 g (100%)

Sodium1016.4 mg (51%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cupolive oil

plus more for oiling the grill

¼ cupfresh thyme leaves

2garlic cloves

minced

2 teaspoonsblack pepper

freshly ground, plus more as needed

2 poundsskirt steak

kosher salt

¼ cupextra-virgin olive oil

start of chimichurri vinaigrette

2 tablespoonsfresh flat-leaf parsley

finely chopped

2 tablespoonsfresh cilantro

0.5red onion

1 teaspoonred pepper flakes

1 teaspoonkosher salt

½ teaspoonfreshly ground black pepper

2 tablespoonssherry vinegar

or red wine

3 buncheswatercress

start of watercress salad

1 cupmarinated artichoke hearts

drained

kosher salt

freshly ground black pepper

Instructions

Step 1

MARINATE THE STEAK: In a large bowl, combine the olive oil, thyme, garlic, and pepper. Add the steak, toss to coat, cover, and refrigerate for at least 1 hour or preferably overnight. You can also do this in a large resealable plastic bag.

Step 2

GRILL THE STEAK: Preheat a grill or heat a grill pan over moderately high heat until hot.

Step 3

Lightly dip several paper towels in oil and carefully wipe the grill grate. Remove the steak from the marinade, scraping off any excess. Just before cooking, season the steaks liberally with salt and pepper. Place the steak on the grill and cook for 3 to 4 minutes per side for medium-rare and 1 to 2 minutes longer for medium. Transfer the meat to a cutting board, tent with foil, and let stand for 10 minutes before slicing.

Step 4

MAKE THE CHIMICHURRI VINAIGRETTE: While the steak is resting, combine the olive oil, parsley, cilantro, garlic, onion, red pepper flakes, salt, and black pepper in a medium bowl. Right before serving, add the vinegar and whisk to combine.

Step 5

MAKE THE WATERCRESS SALAD AND ASSEMBLE THE DISH: Right before serving, toss the watercress, artichoke hearts, and Chimichurri Vinaigrette in a large bowl. Season to taste with salt and black pepper and divide among four large serving bowls. Slice the steaks against the grain into bite-size pieces and arrange over the watercress salad.

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