Grilled Skirt Steaks with Eggs, Watercress Dressing and Shoestring Fries 

 | RICARDO

Ingredients

• 1 cup (250 ml) packed watercress
• 1/2 cup (125 ml) olive oil
• 2 tablespoons (30 ml) red wine vinegar
• 1 tablespoon (15 ml) honey
• 1 small clove garlic, peeled
• Salt and pepper
• 4 beef skirt steaks, about 6 oz (170 g) each
• 1 tablespoon (15 ml) olive oil
• Watercress, to taste, as a garnish
• 4 eggs
• 2 tablespoons (30 ml) white vinegar
• 2 Russet potatoes peeled or unpeeled, cut into thin julienne (see note)
• Canola oil, for frying