Steak & Potatoes with Anchovy-Caper Vinaigrette

Steak & Potatoes with Anchovy-Caper Vinaigrette

You’ll never think of “steak and potatoes” the same way once you taste them drizzled with this smoky, full-flavored anchovy-caper vinaigrette. Serve with steamed green beans.

From EatingWell: July/August 2011
Yield: 4 servings
Active Time: 35 minutes
Total Time: 35 minutes


  1. 1 pound red potatoes, halved if small, quartered if larger
  2. 1/2 teaspoon salt, divided
  3. 1/2 teaspoon freshly ground pepper, divided
  4. 2 tablespoons extra-virgin olive oil
  5. 2 tablespoons balsamic vinegar
  6. 2 tablespoons minced fresh parsley
  7. 2 anchovy fillets, minced, or 1 teaspoon anchovy paste
  8. 2 teaspoons capers, rinsed and finely chopped
  9. 1 clove garlic, minced
  10. 1/2 teaspoon paprika, preferably smoked
  11. 1-1 1/4 pounds skirt steak (see Note), trimmed and cut into 4 portions


  1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until tender, about 15 minutes. Transfer to a medium bowl, sprinkle with 1/4 teaspoon each salt and pepper and mash with a potato masher to desired consistency. Cover to keep warm.
  2. Meanwhile, preheat grill to medium-high. (No grill? See Broiler Variation.)
  3. Whisk 2 tablespoons oil, vinegar, parsley, anchovies (or anchovy paste), capers, garlic and paprika in a small bowl.
  4. Sprinkle steaks with the remaining 1/4 teaspoon each salt and pepper. Grill the steak 1 1/2 to 3 minutes per side for medium. Remove from the grill and let rest for 5 minutes. Serve the steak and potatoes drizzled with the vinaigrette.

Tips & Notes


Nutrition Per Serving: 341 calories; 17 g fat (5 g sat, 10 g mono); 75 mg cholesterol; 20 g carbohydrates; 27 g protein; 2 g fiber; 478 mg sodium; 965 mg potassium.

Nutrition Bonus: Zinc (40% daily value), Potassium (28% dv), Vitamin C (22% dv), Iron (20% dv)

1 Carbohydrate Serving

Exchanges: 1 starch, 3 lean meat, 2 fat