Skirt Steak Romesco

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6 Yukon gold potatoes (about 2 1/2 pounds), cut into 1 1/2-inch chunks (peeled, if desired)

1 skirt steak (about 1 1/2 pounds)

1 1/4 teaspoons kosher salt

1/2 teaspoon black pepper

1/2 cup (2 ounces) roasted almonds

1 clove garlic

1/2 cup (2 ounces) grated Parmesan

1 12-ounce jar roasted red peppers, drained

1/4 cup extra-virgin olive oil

2 teaspoons sherry vinegar (or red wine vinegar)

1 small bunch watercress

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