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Grilled Skirt Steak with Watercress Salad
Ingredients
  • subheading: For the Skirt Steak:
  • ½ cup olive oil, plus more for oiling the grill
  • ¼ cup fresh thyme leaves
  • 2 garlic cloves, minced
  • 2 teaspoons freshly ground black pepper, plus more as needed
  • 2 pounds skirt steak
  • Kosher salt
  • subheading: For the Chimichurri Vinaigrette:
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh cilantro
  • 1 small garlic clove, minced
  • ½ small red onion, finely diced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons sherry or red wine vinegar
  • subheading: For the Watercress Salad:
  • 3 bunches (about 12 cups) watercress
  • 1 cup drained marinated artichoke hearts
  • Kosher salt
  • Freshly ground black pepper
Steps
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