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Heat grill to medium-high. Place the potatoes in a large pot. Add cold water to cover. Bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes.
Meanwhile, season the steak with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill until cooked to desired doneness, 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing.
Meanwhile, in a food processor, pulse the almonds. Add the garlic, Parmesan, red peppers, oil, and vinegar and the remaining salt and pepper. Pulse.
Drain the potatoes, return them to the pot, add 1 cup of the sauce, and toss.
Divide the potatoes, steak, and watercress among individual plates. Spoon the remaining sauce over the steak.
This recipe has the following nutrient totals:
Protein 57.8 g
Carbohydrates 45.7 g
Iron 3.64 mg
Fiber 6.77 g
Calcium 46.2 mg
(plus many more nutrients)
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