Photo: Anna Pelzer
Skirt Steak and Horseradish Potato Salad
10 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
749
Calories
35g
Protein
30g
Fat
88g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large garlic cloves
- 3 tablespoons prepared horseradish
- 1 1/2 tablespoons white wine vinegar
- 7 tablespoons extra-virgin olive oil, divided
- 4 large shallots, cut into thin rounds (about 2 cups)
- 1 1/2 pounds medium Yukon Gold potatoes (about 4), peeled, cut into 1/3-inch-thick rounds
- 1 10-ounce package grape tomatoes
- 8 ounces stringless sugar snap peas
- 1 1/4 pounds skirt steak, cut into 4 pieces
- 2 bunches watercress
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes