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Category: Main Course
Steak and Purple Potato Salad - TastyPlanner.com
Chef: Ninjasinloaf
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: 360 calories; 12 g fat (3 g sat, 7 g mono); 42 mg cholesterol; 34 g carbohydrates; 27 g protein; 4 g fiber; 660 mg sodium; 413 mg potassium.
Nutrition Bonus: Vitamin C (70% daily value), Zinc (27% dv), Iron (20% dv), Vitamin A (15% dv)
2 Carbohydrate Serving
Exchanges: 2 starch, 3 lean meat, 1 fat
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 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
Instructions
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.
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.
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.
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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Recipe Comments
I cooked it exactly the first time. It was tasty. I tried it again with a cheaper cut of meat. I used a 2/3 lb flank steak, about one inch thick, trimmed and marinated it overnight. Cooked on a George for about 5.5 minutes. Also, I substitute chives for scallions. Loved it. Good reheated, excellent cold.
