Skirt Steak And Horseradish Potato Salad Recipes

Steps:

• Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until just tender, 10 to 12 minutes. Drain and transfer the potatoes to a large bowl. Add the vinegar and 1 teaspoon salt and toss. Let cool.
• Bring a saucepan of salted water to a boil. Add the snap peas and cook until crisp-tender, 1 minute. Transfer to a bowl of ice water, then drain and halve lengthwise.
• Whisk the mayonnaise, sour cream, horseradish, mustard, 2 tablespoons water and the lemon zest in a bowl; season with salt and pepper. Gently stir into the potatoes along with the snap peas, celery, dill, chives and parsley.

Steps:

• Put a grill pan on a high heat and let it get screaming hot.
• Pick the rosemary leaves off the woody stalks and finely chop. Mix with a good pinch of salt and pepper and scatter over your clean board.
• Drizzle olive oil over both sides of the steaks and roll them in the rosemary and seasoning.
• Put the creme fraiche (or sour cream) and horseradish into a small bowl with a pinch of salt and pepper.
• Halve your lemon and add a squeeze of juice to the bowl.
• Add a splash of extra virgin olive oil and mix well.
• Taste and add a little more horseradish if you think it needs to taste more fiery.
• Lay the steak in your hot pan and press down gently.
• Wait a minute, then turn over.
• Cut the tip off the garlic clove and discard. Rub the hot, charred side of the meat with the garlic.
• Flip the steak again after another minute, repeat the garlic rub, and press down again.
• For medium-rare meat, cook for around 4 to 5 minutes on each side. For well-done meat, cook for a few minutes more.
• Remove the steaks from the grill to a plate to rest for a few minutes. Drizzle with a little olive oil to keep them from drying out.
• Place your steaks on plates and spoon a good dollop of the horseradish sauce on top or next to them.
• Drizzle some of the lovely resting juices on top, and a little extra virgin olive oil.
• Alternatively you can slice the steaks in half at an angle and serve them on a bed of something light and fresh, like your favorite pick and mix salad, with the horseradish sauce.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool.
• Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl. Stir in cooled potatoes. Fold in eggs and bacon. Cover and chill until serving.