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.Yield: 2 servings, about 2 1/2 cups each
Active Time: 15
Total Time: 40
- 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
- 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.
- 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 teaspoon salt in a large bowl. Add the steak and any accumulated juices, the potatoes, radishes, scallions and cilantro; gently toss to coat.
Tips & Notes
- 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.
- 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.)
Nutrition Per Serving
|fat||12 g (3 g sat, 7 g mono)|
Nutrition Bonus Vitamin C (70% daily value), Zinc (27% dv), Iron (20% dv), Vitamin A (15% dv)
Carbohydrate Serving 2
Exchanges 2 starch, 3 lean meat, 1 fat
From EatingWell July/August 2007