Garlic Sliced Steak With Watercress And Horseradish Baby Potatoes Recipe

Cooking Directions

• STEP 1.In a bowl, combine minced garlic, olive oil, salt, and pepper. Rub the mixture onto both sides of the steak.
• STEP 2.Heat a skillet over medium-high heat and add the steak. Cook for 4-5 minutes on each side for medium-rare, or adjust cooking time to desired doneness.
• STEP 3.Remove the steak from the skillet and let it rest for a few minutes before slicing.
• STEP 4.In the same skillet, add the baby potatoes and cook until they are tender. Mash the potatoes slightly and stir in horseradish, butter, salt, and pepper.
• STEP 5.To serve, place a bed of watercress on a plate, top with sliced steak, and serve with the horseradish baby potatoes.

Cooking Tips

• Make sure to let the steak rest before slicing to allow the juices to redistribute.
• For a spicier kick, add more horseradish to the baby potatoes.
• If you don't have watercress, arugula can be used as a substitute.

Storage and Serving

• Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the steak in a skillet over medium heat until warmed through.
• Serve the leftovers with a fresh salad or use them to make steak sandwiches.