Steak And Purple Potato Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I got this recipe from , but I think the recipe really originated from Eating Well magazine. The salad is a nice balance of texture and Latin flavors and is very pretty. This hearty steak and potato salad is inspired by salpicón, a favorite dish in Chile. Read more . The purple potatoes add vibrant color but you can substitute any young “new” potatoes that are harvested early in the season—even small fingerlings would work. Serve on a bed of greens. This recipe makes 2 generous main-dish servings and can easily be doubled. Ingredients:
1 tsp. lime juice |
1 tsp. chili powder |
1/2 tsp. salt, divided |
1 clove garlic, mashed into a paste (or use a microplane zester) |
8 oz. sirloin steak, trimmed |
3/4 lb. small purple potatoes (see tip), scrubbed |
2 tbsp. sherry vinegar, or cider vinegar |
1 tbsp. extra-virgin olive oil |
1/2 tsp. ground cumin |
1/4 tsp. freshly ground pepper |
4 large radishes, sliced |
3 scallions, thinly sliced |
1/4 c. chopped fresh cilantro |
Directions:
1. Mix lime juice, chili powder, 1/4 tsp. salt and garlic in a small bowl to form a paste; rub onto both sides of steak. Refrigerate the steak.
2. Place potatoes in a large pot, cover with water and bring to a boil over high heat. Cook until tender when pierced with a fork, 15 to 20 minutes, depending on the size of the potatoes. Drain, let cool for 10 minutes, then quarter.
3. While the potatoes cool, preheat grill or grill pan over medium-high heat. Oil the grill rack (see Tip) or pan. Grill the steak, turning once, until an instant-read meat thermometer inserted into the thickest part registers 140°F, about 10 minutes total on the grill or 16 to 20 minutes in a grill pan. Let rest for 5 minutes, then cut into 1/4-inch-thick slices.
4. Whisk vinegar, oil, cumin, pepper and the remaining 1/4 tsp. salt in a large bowl. Add the steak and any accumulated juices, the potatoes, radishes, scallions and cilantro; gently toss to coat. Serve warm.
5. Tips: Look for purple potatoes in well-stocked markets or substitute small yellow-fleshed potatoes, such as Yukon Golds.
6. To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)
7. MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Toss the steak and potatoes with the dressing and vegetables (Step 4) just before serving.
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