Steak With Purple Potato Salad

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 teaspoons fresh lime juice (1/2 lime)
• 2 medium garlic cloves
• 1 teaspoon salt
• 2 teaspoons dried chipotle powder or 2 teaspoons dried ancho chile powder
• 12 ounces top sirloin steaks
• 6 large radishes
• 1 lb small peruvian purple potatoes (may substitute small yukon gold potatoes)
• 6 green onions
• 3 tablespoons sherry wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup fresh cilantro (leaves from about 4 to 6 stems)
• 8 cups mesclun

Recipe

• 1 in a small bowl, combine fresh lime juice, garlic, 1/2 teaspoon salt and chipotle or chili powder; mix well.
• 2 rub mixture all over steak; refrigerate while potatoes are cooked.
• 3 in a large pot, cover potatoes with water and boil over high heat until just tender, about 15 minutes; drain and let cook about 5 minutes and cut into halves or quarters.
• 4 meanwhile, trim radishes and cut into thin slices.
• 5 cut green onions into thin slices.
• 6 chop the cilantro to yield about 1/2 cup.
• 7 in a large bowl, combine warm potatoes with the radishes, green onions, and cilantro.
• 8 now grill the steak over medium high heat on a grill pan or outdoor grill for 8 to 10 minutes, then turn and cook another 8 minutes until it reaches 140 degrees f on a meat thermometer and is nicely browned.
• 9 let rest about 5 minutes before slicing into 1/4 inch slices.
• 10 while the steak is resting, whisk together the vinegar, oil, cumin, pepper and 1/2 teaspoon salt; add to potatoes and toss to coat.
• 11 add the steak and any juices that may have accumulated; toss.
• 12 arrange salad greens on individual serving plates.
• 13 top each with an even amount of the steak and potato mixture.
• 14 serve at room temperature.