Grilled skirt steak with roasted potatoes and salsa verde from The Tante Marie's Cooking School Cookbook: More Than 250 Recipes for the Passionate Home Cook (page 242) by Mary S. Risley

  • shallots
  • arugula
  • Show all ingredients...

  • EYB Comments

    Can substitute beef flank steaks, beef sirloin, New York strip steaks, or beef ribeye steaks for beef skirt steaks; and watercress for arugula.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef flank steaks, beef sirloin, New York strip steaks, or beef ribeye steaks for beef skirt steaks; and watercress for arugula.

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