GRILLED STEAK AND POTATO SALAD

Grilled Steak and Potato Salad image

Provided by Manami

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 18

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

Steps:

FIRST, MAKE MUSTARD VINAIGRETTE:.
Combine first 3 ingredients in a small bowl.
Slowly whisk in olive oil until well blended, and add sea salt and pepper.
Store in an airtight container.
MAKE STEAK & POTATOES:.
Preheat oven to 400°F.
Coat steak on both sides with 1 tablespoon olive oil and balsamic vinegar.
Rub 1 teaspoon pepper and half of rosemary onto both sides; let stand about 30 minutes.
Toss potato with remaining 1 tablespoon olive oil and rosemary, and add sea salt and pepper.
Spread in a single layer on a rimmed baking sheet.
Bake for 20 to 25 minutes or until golden brown, stirring occasionally.
Grill bell pepper and onion, uncovered, over medium-high heat, 3 to 4 minutes on each side.
Season steak on both sides with sea salt.
Grill steak, uncovered, over medium-high heat 4 to 5 minutes on each side.
Remove from hottest part of grill, and cook, covered, another 4 to 5 minutes or until temperature registers 130°F for medium rare.
Remove steak from grill; cover loosely with foil, and let stand 5 to 10 minutes before slicing. (Meat will continue to cook.).
Slice steak into 1/2-inch slices, and toss with potato, grilled vegetables, baby greens, cilantro, and Mustard Vinaigrette.
Divide evenly onto plates.
Serve warm.