Skirt Steak and Horseradish Potato Salad

Mince garlic into a small bowl. Whisk in horseradish and vinegar, then 6 tablespoons of the oil. Season to taste with salt and pepper. Mix in sliced shallots.

Steam potatoes until tender, about 12 minutes. Place in a large bowl and let cool slightly. Add tomatoes and sugar snap peas to potatoes, and gently toss with enough dressing to coat. Season to taste with salt and pepper.

Sprinkle skirt steak with salt and pepper. Heat remaining 1 tablespoon oil in a large heavy nonstick skillet over high heat. Sear steak until crusty and medium-rare, 3 to 4 minutes per side. Transfer steak to cutting board and let rest 5 minutes. Thinly slice steak on slight diagonal across the grain.

Divide the watercress among 4 plates; drizzle with more dressing. Top with horseradish potato salad, then steak slices. Serve with remaining dressing alongside.