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Steak & Purple-Potato Salad
Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  40 Minutes
Yield:  2 servings, about 2 1/2 cups each
This colorful salad inspired by salpicón, a favorite dish in Chile, is hearty enough to be a main course any night of the week. Serve it on a bed of mixed greens. We’ve changed the flavors somewhat so the ingredients are easily found here.

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.
RECIPE 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, 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

Tip: 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).
Steak & Purple-Potato Salad Recipe at Cooking.com
DIRECTIONS
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 or pan (see Tip). Grill the steak, turning once, until an instant-read meat thermometer inserted into the thickest part registers 140 degrees 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.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
Steak Salads
Grill-Pan Recipes: Easy Meats & Mains
Nutrition Facts per Serving
Yield: Yield:  2 servings, about 2 1/2 cups each
Calories: 360
Fat. Total: 12g
Protein: 27g
Carbohydrates, Total: 34g
Fat, Saturated: 3g
Fiber: 4g
Cholesterol: 42mg
Sodium: 660mg
% Cal. from Fat: 30%
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