Steak With Purple Potato Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Purple potatoes have a subtle, nutty flavor. If you cannot find them you can use Yukon golds. Adapted from Eating Well in Season, by Jessie Price. Ingredients:
2 teaspoons fresh lime juice (1/2 lime) |
2 medium garlic cloves |
1 teaspoon salt |
2 teaspoons dried chipotle powder or 2 teaspoons dried ancho chile powder |
12 ounces top sirloin steaks |
6 large radishes |
1 lb small peruvian purple potatoes (may substitute small yukon gold potatoes) |
6 green onions |
3 tablespoons sherry wine vinegar |
2 tablespoons extra virgin olive oil |
1 teaspoon ground cumin |
1/2 teaspoon fresh ground black pepper |
1/2 cup fresh cilantro (leaves from about 4 to 6 stems) |
8 cups mesclun |
Directions:
1. In a small bowl, combine fresh lime juice, garlic, 1/2 teaspoon salt and chipotle or chili powder; mix well.
2. Rub mixture all over steak; refrigerate while potatoes are cooked.
3. In a large pot, cover potatoes with water and boil over high heat until just tender, about 15 minutes; drain and let cook about 5 minutes and cut into halves or quarters.
4. Meanwhile, trim radishes and cut into thin slices.
5. Cut green onions into thin slices.
6. Chop the cilantro to yield about 1/2 cup.
7. In a large bowl, combine warm potatoes with the radishes, green onions, and cilantro.
8. Now grill the steak over medium high heat on a grill pan or outdoor grill for 8 to 10 minutes, then turn and cook another 8 minutes until it reaches 140 degrees F on a meat thermometer and is nicely browned.
9. Let rest about 5 minutes before slicing into 1/4 inch slices.
10. While the steak is resting, whisk together the vinegar, oil, cumin, pepper and 1/2 teaspoon salt; add to potatoes and toss to coat.
11. Add the steak and any juices that may have accumulated; toss.
12. Arrange salad greens on individual serving plates.
13. Top each with an even amount of the steak and potato mixture.
14. Serve at room temperature.
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