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Steak & Potatoes With Anchovy-Caper Vinaigrette

Steak & Potatoes With Anchovy-Caper Vinaigrette
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 35 minutes | Total Time: 35 minutes
  • 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
  • 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
Instructions
  1. 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.
  2. Meanwhile, preheat grill to medium-high. (No grill? See Broiler Variation.)
  3. Whisk 2 tablespoons oil, vinegar, parsley, anchovies (or anchovy paste), capers, garlic and paprika in a small bowl.
  4. 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.

 

Tip

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.

Nutritional Information

Makes: 4 servings
  • Calories341
  • Fat17 g
    • Saturated fat5 g
  • Cholesterol75 g
  • Carbohydrates20 g
    • Dietary fiber2 g
  • Protein27 g
  • Sodium478 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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