Recipe

Steak And Purple Potato Salad Recipe

Add Step-by-Step Photos	Fizzle3nat / All my dishes 5 months, 1 week ago 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 favor... More Prep:25m Cook:15m Servings:2	Fizzle3nat
	beautiful easy colorful potato cilantro radish steak potato

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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

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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