Skirt Steak with Salsa Verde
| Yield: | 4 Servings |
| Categories: |
| 1/2 | Lemon | |
| 2 | lb | Skirt Steak |
| 8 | tb | Extra-Virgin Olive Oil |
| Freshly Ground Black Pepper & Salt | ||
| 1 1/2 | lb | New Potatoes; Small, Scrubbed |
| 1/2 | c | Lemon Juice |
| 4 | Cloves Garlic | |
| 2 | bn | Italian Parsley; Stems Removed |
| 2 | ts | Horseradish |
| 2 | tb | Capers; Rinsed And Drained |
| 2 | bn | Arugula Leaves |
| 1 | tb | Red Wine Vinegar |
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