STEAK & PURPLE-POTATO SALAD

STEAK & PURPLE-POTATO SALAD image

Categories Beef

Yield 2 2.5 cups each

Number Of Ingredients 13

· 1 teaspoon lime juice
· 1 teaspoon chili powder
· 1/2 teaspoon salt, divided
· 1 clove garlic, mashed into a paste
· 8 ounces sirloin steak, trimmed
· 3/4 pound small purple potatoes, (see Tip), scrubbed
· 2 tablespoons sherry vinegar
· 1 tablespoon extra-virgin olive oil
· 1/2 teaspoon ground cumin
· 1/4 teaspoon freshly ground pepper
· 4 large radishes, sliced
· 3 scallions, thinly sliced
· 1/4 cup chopped fresh cilantro

Steps:

1. Mix lime juice, chili powder, 1/4 teaspoon 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 teaspoon salt in a large bowl. Add the steak and any accumulated juices, the potatoes, radishes, scallions and cilantro; gently toss to coat.