In a blender, purée all the ingredients until smooth. Season with salt and pepper. Set aside.
In a skillet, brown the skirt steaks for about 5 minutes per side for rare doneness. Season with salt and pepper. Set aside on a plate. Cover and let stand for 5 minutes.
Preheat the oil in the deep fryer to high temperature.
While cooking the steaks, poach the eggs.
In a saucepan of simmering salted water, add the vinegar. Break 2 eggs in 2 saucers. Slide the eggs into the water and poach for about 3 minutes or until the desired doneness. Normally, the yolks should still be runny. Place the poached eggs on paper towels. Repeat with the remaining eggs. Set aside.
Soak the potatoes in water to remove the starch. Drain and let dry on a clean cloth.
Fry the potatoes for 3 to 4 minutes or until golden brown and crispy. Drain the fries on paper towels. Sprinkle with salt.
Thinly slice the meat and divide among four plates. Top with a poached egg and drizzle with the watercress dressing. Garnish with shoestring fries and watercress.
Use a mandoline or julienne peeler to make shoestring fries.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.