WARM STEAK AND SWEET POTATO SALAD WITH ORANGE-CHUTNEY DRESSING

WARM STEAK AND SWEET POTATO SALAD WITH ORANGE-CHUTNEY DRESSING image

Yield 4 people

Number Of Ingredients 12

3/4 cup orange juice
2 teaspoons cornstarch
1/4 cup plus 1 tablespoon golden raisins
1 pound peeled sweet potatoes, cut into 1-inch chunks
10 ounces well-trimmed lean beef sirloin or top round
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
2 tablespoons mango chutney
2 teaspoons olive oil, preferably extra-virgin
1 teaspoon fresh lemon juice
2 1/2 cups (packed) watercress
1/2 cup sliced red onion

Steps:

1. In a small saucepan, whisk the orange juice and cornstarch until blended. Bring to a boil over medium-high heat, stirring constantly, until the mixture is smooth and thickened, 4 to 5 minutes. Pour the hot orange juice into a glass measuring cup, stir in the raisins, and refrigerate until chilled (put the mixture in the freezer, if desired, to speed up the process). 2. Place the sweet potatoes in a medium saucepan, add water to cover, and bring to a boil covered over high heat. Reduce the heat to medium-low and simmer until tender, about 12 minutes. Drain in a colander, return to the saucepan, and cover to keep warm. 3. Meanwhile, preheat the broiler. Rub the steak with 1/4 teaspoon of the salt and the red pepper flakes. Broil the steak 4 inches from the heat for 3 to 4 minutes per side for rare, or the desired doneness. Transfer the steak to a plate cover loosely with foil and let stand for 5 minutes before carving into thin slices. 4. Whisk the chilled, thickened orange juice with the chutney, olive oil, lemon juice, and the remaining 1/4 of the salt. 5. In a large salad bowl, place the watercress, onion, sweet potatoes, and steak slices. Pour the dressing over all and toss lightly to coat.