Steak & Potatoes with Anchovy-Caper Vinaigrette
- 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.
Note: Depending on your region, skirt steak may not be something your supermarket regularly carries—calls 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.
Tonight, I’m serving with the mashed red potatoes green beans, garden salad and fruit compote.