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Skirt Steak and Horseradish Potato Salad
- 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:View on Bon Appetit
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