Skirt Steak In A Crispy Potato Crust
|Potato||1 Medium, peeled and sliced 1/8 inch thick to make 1 1/4 cups|
|Skirt steaks/Blade steaks||16 Ounce (About 1/2 Inch Thick)|
|Black pepper||1⁄4 Teaspoon|
|Egg whites||1 Large (Mixed With 1 Teaspoon Water)|
|Vegetable oil||2 Teaspoon|
|Reduced fat sour cream||1 Cup (16 tbs)|
|Snipped chives||1 Tablespoon|
1 ln a large saucepan of boiling water, cook the potato slices for 4 to 5 minutes or until almost tender but not breaking; drain and rinse. Meanwhile, sprinkle the steaks with 1/4 teaspoon of the salt and the pepper. Brush both sides of the steaks with the egg white mixture.
2 Using half of the potato slices, cover one side of the steaks, overlapping the slices slightly and pressing them into the meat. Carefully turn the steaks over and press the remaining potato slices into the second side. Sprinkle with the remaining 1/4 teaspoon salt.
3 Heat a 12-inch nonstick skillet over moderately high heat. Add the oil and heat until hot but not smoking. Carefully place the steaks in the skillet and cook for 3 minutes or until the potato crust is crisp. Turn the steaks over and cook 3 minutes longer or until the second side is crisp. The steaks will be medium-rare. If you prefer them well-done, transfer them to a baking sheet and bake in a preheated 450°F oven for another 8 minutes. If you like, garnish with sour cream and chives.