INGREDIENTS

INSTRUCTIONS

Cut skirt steak into 4 equal pieces. Preheat oven to 375degrees.
Remove zest from lemon and set aside. Brush steaks with about 1 Tbsp.
oil, season with pepper and rub both sides with zested lemon. Set
steaks aside for 30 minutes. Meanwhile, cut potatoes in half, place  in
a large bowl and toss with 1 Tbsp. oil, salt, and pepper. Transfer  to
a baking sheet and roast until tender, 25-35 minutes. Remove from  oven
and keep warm. In a food processor, puree reserved lemon zest, 3  Tbsp.
oil, lemon juice and garlic until smooth. Add parsley and pulse  until
finely chopped, then add horseradish and capers. Continue  pulsing
until mixture is almost smooth. Season to taste with salt and  pepper
and set sauce aside. For medium-rare steaks, cook on a hot  grill,
turning once, for 2 minutes per side (or sear for 2 minutes  per side
in a large cast iron skillet over high heat.) Set steaks  aside to rest
for 5 minutes. Wash and dry arugula, place in a large  bowl and dress
with vinegar and remaining 3 Tbsp. oil. Season to  taste with salt and
pepper. Evenly divide salad and potatoes between  4 plates. Thinly
slice steak at an angle -- against the grain-- and  arrange on salad.
Spoon sauce over steak and serve.  Posted by Suzy Wert; from the 12/97
issue of Saveur  Recipe by: Mary Risley, Tante Marie's Cooking School
Posted to MC-Recipe Digest V1 #985 by Suzy Wert <SuzyWert@aol.com> on
Jan 5, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 517
Calories From Fat: 248
Total Fat: 27.5g
Cholesterol: 136.1mg
Sodium: 379.4mg
Potassium: 726.1mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: 1.4g
Protein: 59.8g