Steak & Purple-Potato Salad

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Steak & Purple-Potato Salad

Steak & Purple-Potato Salad

This hearty steak and potato salad is inspired by salpicón, a favorite dish in Chile. 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 spicy mesclun greens to round out the meal. This recipe can easily be doubled.

Serves 2

Prep Time 15 min

Total Time 40 min.

Ingredients

  • 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 tablespoon 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

Cooking Directions

Step 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.

Step 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.

Step 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.

Step 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.


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