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.
- Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
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
These healthy fruit bars are the perfect snack to put in your...
Celebrate summer with our summer dessert recipes made with...This collection of healthy potluck recipes is full of crowd-...These healthy bean salad recipes bring fresh summery life to the...
Brownies and blondies are crowd-pleasing desserts for any...
Our low-calorie pasta salad recipes will be a favorite dish...
Whether you're looking for a quick breakfast or a refreshing...
A tall glass of iced tea on a hot day is refreshing, and it...
If you’re in a rush and thinking about skipping breakfast,...
Using healthy ingredients such as nuts, dried fruit and whole...
Spinach might have made Popeye strong, but what he probably...
There’s no better way to celebrate Mother’s Day than by...
Sunscreen helps keep your skin healthy and beautiful,...
Save your waistline and your wallet with these quick and...
Our breakfast casserole recipes are a satisfying way to start...
We love Mexican meals, but often the differences between...
- Total Time
- 45 minutes or less
- Main Ingredient
- Ease of Preparation
- July/August 2011