Grilled Skirt Steaks with Eggs, Watercress Dressing and Shoestring Fries 



Preparation

• Watercress Dressing

  • In a blender, purée all the ingredients until smooth. Season with salt and pepper. Set aside. 


• Steaks

  • 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. 


• Poached eggs

  • 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. 


• Shoestring Fries

  • 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.