Comments on: Skirt Steak with Red Potato Salad and Greens (A Harmony, Starring Limes)

By: Stephanie Hudson

Stephanie Hudson — Thu, 26 Jun 2008 15:06:49 +0000

I'm excited to try this recipe! I am always on the lookout for lighter versions of favorite foods, especially mayo based dressings for potato salads and coleslaw. My husband and I will really enjoy cooking this meal together. Thanks so much for sharing!

By: rickm

rickm — Tue, 20 May 2008 07:09:42 +0000

Made this last night but used a flat iron steak. So tender and it took the marinade easily.

Great combo, my daughter was impressed.

By: mindy

mindy — Thu, 31 May 2007 23:29:33 +0000

Awesome blog!!!!

I bookmarked this page for the recipe.

By: aileen

aileen — Mon, 09 Apr 2007 14:24:24 +0000

Your lime zested potato salad was the humble star of a post-modern Easter dinner of pulled pork sandwiches, and seems to have landed into the category of all time favorites. For all occasions. Following your advice, I made a sister-sidedish with lemon zested ragout of sauteed spinach and cannellini beans. Your right: the lemon/lime match is wonderful. Thanks, again, for another great recipe!

By: Terry B

Terry B — Thu, 05 Apr 2007 15:31:54 +0000

I don't even have to try the recipe to understand it deserves the praise you've heaped on it.

And regarding the skirt steak, we just moved into a neighborhood with lots of Latino markets, so I've been looking for ways to use this cut of meat. Thanks for the cooking approach--from what I've read about skirt steak, your marinating was key to tenderizing it.