Steak & Potatoes with Anchovy-Caper Vinaigrette
From EatingWell: July/August 2011
You’ll never think of “steak and potatoes” the same way once you taste them drizzled with this smoky, full-flavored anchovy-caper vinaigrette. Serve with steamed green beans.
- 1 pound red potatoes, halved if small, quartered if larger
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons minced fresh parsley
- 2 anchovy fillets, minced, or 1 teaspoon anchovy paste
- 2 teaspoons capers, rinsed and finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon paprika, preferably smoked
- 1-1 1/4 pounds skirt steak (see Note), trimmed and cut into 4 portions
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until tender, about 15 minutes. Transfer to a medium bowl, sprinkle with 1/4 teaspoon each salt and pepper and mash with a potato masher to desired consistency. Cover to keep warm.
- Meanwhile, preheat grill to medium-high. (No grill? See Broiler Variation.)
- Whisk 2 tablespoons oil, vinegar, parsley, anchovies (or anchovy paste), capers, garlic and paprika in a small bowl.
- Sprinkle steaks with the remaining 1/4 teaspoon each salt and pepper. Grill the steak 1 1/2 to 3 minutes per side for medium. Remove from the grill and let rest for 5 minutes. Serve the steak and potatoes drizzled with the vinaigrette.
Tips & Notes
- Note: Depending on your region, skirt steak may not be something your supermarket regularly carries—call ahead to make sure it’s available or ask your butcher to order it for you. It’s usually sold in about 1-pound cuts up to 18 inches long and 5 inches wide, but just 1/4 inch thick. Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on the grill or in a skillet. Once cooked, be sure to slice it across the grain for maximum tenderness. Hanger steak, flat-iron and flank steak can all be used as substitutes for skirt steak in most recipes.
- Broiler Variation: Position rack in upper third of oven; preheat broiler. Coat a broiler pan or large baking sheet with cooking spray. Broil steak on the prepared pan, turning once, 2 to 4 minutes per side for medium.
Per serving: 341 calories; 17 g fat (5 g sat, 10 g mono); 75 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 27 g protein; 2 g fiber; 478 mg sodium; 965 mg potassium.
Nutrition Bonus: Zinc (40% daily value), Potassium (28% dv), Vitamin C (22% dv), Iron (20% dv)
Carbohydrate Servings: 1
Exchanges: 1 starch, 3 lean meat, 2 fat
More From EatingWell
Our easy holiday appetizer recipes are great for a holiday...
Citrus fruit, such as grapefruit, lemons, limes and oranges,...
Kale and other dark leafy greens are a flavorful, vitamin-...
Making a quick and healthy dinner when you really pressed for...
A piping hot bowl of soup is the ultimate comfort food during...
Decadent cream-based soups are typically loaded with...
Enjoy seasonal fresh fruit even in winter with these healthy...
Winter salads can taste like a refreshing start to those...
Save money on food during the holiday season but still eat...
Pasta is a favorite comfort food—it’s quick, easy to cook and...
Picture this: You arrive home tired and frazzled, and the...
Our gluten-free cookie recipes are a healthy and delicious...
Whether you’re making Christmas cookies for your annual...
End your holiday meal on a sweet note with our healthy...
Spend more time with friends and family and less time in the...
Our festive holiday cocktails, including healthy recipes for...
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- July/August 2011