SAUTEED SKIRT STEAK CARAMELIZED SHALLOTS AND FINGERLING POTATOES

By gaster16

Ingredients

• 6 fingerling potatoes or 10 small white skinned potatoes scrubbed, left whole
• 4 garlic cloves crushed
• 2 teaspoons fresh thyme leaves
• 2-1/2 teaspoons olive oil
• 1 10 oz. skirt steak halved crosswise
• 3 large shallots thinly sliced
• 1 tablespoon chopped fresh thyme
• 2 cups packed small watercress sprigs
• 2 teaspoons chopped fresh tarragon
• 2 teaspoons chopped fresh chives
• 2 teaspoons chopped fresh basil
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar

Preparation

Step 1

Preheat oven to 375 degrees. Toss potatoes, garlic, thyme leaves, and 1-1/2 tablespoons oil in 13x9x2” baking dish. Sprinkle generously with salt and pepper. Roast until potatoes are just tender about 45 minutes. Preheat oven to 450 degrees. heat remaining 1 tablespoon olive oil in large ovenproof skillet over high heat. Sprinkle steak with salt and pepper. Add steak to skillet and cook until brown, about 1.5 minutes per side. Transfer steak to plate. Add sliced shallots to same skillet and saute 5 minutes. Add thyme and saute until shallots are brown, about 2 minutes. Return steak and any accumulated juices to skillet. Spoon shallots over steak and transfer skillet to oven. Place potatoes in baking dish alongside steak in oven to heat through. Roast steak to desired doneness about 5 minutes. meanwhile mix watercress springs, tarragon, chives and basil in large bowl. Add olive oil and red wine vinegar and toss to coat. Season salad to taste with salt and pepper. Arrange steak, shallots and any pan juices in center of platter. Arrange potatoes on 1 side of steak and salad on opposite side and serve.