Grilled Skirt Steaks with Eggs, Watercress Dressing and Shoestring Fries
Grilled Skirt Steaks with Eggs, Watercress Dressing and Shoestring Fries
Ingredients
- 1 cup (250 ml) packed watercress
- 1/2 cup (125 ml) olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 1 tablespoon (15 ml) honey
- 1 small clove garlic, peeled
- Salt and pepper
- 4 beef skirt steaks, about 6 oz (170 g) each
- 1 tablespoon (15 ml) olive oil
- Watercress, to taste, as a garnish
- 4 eggs
- 2 tablespoons (30 ml) white vinegar
- 2 Russet potatoes peeled or unpeeled, cut into thin julienne (see note)
- Canola oil, for frying
Instructions
- In a blender, purée all the ingredients until smooth. Season with salt and pepper. Set aside.
Grilled Skirt Steaks with Eggs, Watercress Dressing and Shoestring Fries