Steak and Purple Potato Salad
From fizzle3nat 14 years ago
- 15 minutes to make
- Serves 2
I got this recipe from Delish.com, 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. See less
Ingredients
- 1 tsp. lime juice shopping list
- 1 tsp. chili powder shopping list
- 1/2 tsp. salt, divided shopping list
- 1 clove garlic, mashed into a paste (or use a Microplane zester) shopping list
- 8 oz. sirloin steak, trimmed shopping list
- 3/4 lb. small purple potatoes (see Tip), scrubbed shopping list
- 2 TBSP. sherry vinegar, or cider vinegar shopping list
- 1 TBSP. extra-virgin olive oil shopping list
- 1/2 tsp. ground cumin shopping list
- 1/4 tsp. freshly ground pepper shopping list
- 4 large radishes, sliced shopping list
- 3 scallions, thinly sliced shopping list
- 1/4 c. chopped fresh cilantro shopping list
How to make it
- 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.
- 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.
- 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.
- 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.
- Tips: Look for purple potatoes in well-stocked markets or substitute small yellow-fleshed potatoes, such as Yukon Golds.
- 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.)
- 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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