Grilled Steak and Potato Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Very fullfilling and enjoyable! The flavor of the steak is so wonderful and with the potatoes and mustard vinaigrette - awesome! Allow to stand for 30 minutes after seasoning the steak. Found in Cottage Living. Ingredients:
1 (1 lb) steak, cut 1 1/2 inches thick |
2 tablespoons olive oil, divided |
1 tablespoon balsamic vinegar |
1 teaspoon fresh ground black pepper |
3 fresh rosemary sprigs, divided (about 2 tablespoons) |
1/2 lb red new potato, cut in half (about 8 small potatoes) |
sea salt, to taste |
fresh ground black pepper, to taste |
1 red bell pepper, cored and seeded |
1 red onion, sliced into 1-inch-thick rounds |
1 (5 ounce) bag mixed baby greens, rinsed and drained |
2 tablespoons chopped fresh cilantro |
1 tablespoon dijon mustard |
3 tablespoons red wine vinegar |
1 lime, juice of |
1/3 cup extra virgin olive oil |
sea salt, to taste |
fresh ground pepper, to taste |
Directions:
1. FIRST, MAKE MUSTARD VINAIGRETTE:.
2. Combine first 3 ingredients in a small bowl.
3. Slowly whisk in olive oil until well blended, and add sea salt and pepper.
4. Store in an airtight container.
5. MAKE STEAK & POTATOES:.
6. Preheat oven to 400°F.
7. Coat steak on both sides with 1 tablespoon olive oil and balsamic vinegar.
8. Rub 1 teaspoon pepper and half of rosemary onto both sides; let stand about 30 minutes.
9. Toss potato with remaining 1 tablespoon olive oil and rosemary, and add sea salt and pepper.
10. Spread in a single layer on a rimmed baking sheet.
11. Bake for 20 to 25 minutes or until golden brown, stirring occasionally.
12. Grill bell pepper and onion, uncovered, over medium-high heat, 3 to 4 minutes on each side.
13. Season steak on both sides with sea salt.
14. Grill steak, uncovered, over medium-high heat 4 to 5 minutes on each side.
15. Remove from hottest part of grill, and cook, covered, another 4 to 5 minutes or until temperature registers 130°F for medium rare.
16. Remove steak from grill; cover loosely with foil, and let stand 5 to 10 minutes before slicing. (Meat will continue to cook.).
17. Slice steak into 1/2-inch slices, and toss with potato, grilled vegetables, baby greens, cilantro, and Mustard Vinaigrette.
18. Divide evenly onto plates.
19. Serve warm.
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