Steak and Purple-Potato Salad

Steak and Purple-Potato Salad (Adapted from Eating Well)

1 teaspoon fresh lime juice
1 teaspoon chili powder
1/2 teaspoon salt, divided
1 garlic clove, mashed into a paste
8 ounces sirloin steak, trimmed
12 ounces small purple potatoes, 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
mixed greens to serve

In a small bowl, mix together lime juice, chili powder, 1/4 teaspoon salt and garlic - rub onto both sides of steak. Cover the steak and place in the refrigerator.

In a large pot, add potatoes and cover with water. Bring to a boil over high heat - cook until tender when pierced with a fork, about 10 to 20 minutes. Drain and set aside to cool for 10 minutes - cut the potatoes into quarters.

As you wait for the potatoes to cool - preheat grill. Grill the steak, turning once, until it registers about 140 degrees on an instant read thermometer, about 10 minutes total. Remove and let rest for 5 minutes - thinly slice steak into 1/4" pieces.

In a large bowl, whisk together vinegar, oil, cumin, pepper and the remaining 1/4 teaspoon salt. Add the steak along with any accumulated juices as it rested, the potatoes, radishes, scallions and cilantro - gently toss to coat. Serve over the mixed greens to complete the dish.

Makes 2 servings.

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