Steak and Purple-Potato Salad

  • Active Time 15m
  • Total Time 40m

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.

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).

directions

Mix the 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 the potatoes in a large pot, cover with water and bring to a boil over high heat. Cook until tender when pierced with a fork, 15-20 minutes, depending on the size of the potatoes. Drain, let cool for 10 minutes, then quarter.

While the potatoes cool, preheat a 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 16-20 minutes in a grill pan. Let rest for 5 minutes, then cut into 1/4-inch-thick slices.

Whisk the 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 Publisher. All rights reserved.

RecID 9439

nutrition information per serving

360 calories; 12g total fat; 3g total saturated fat; 42mg cholesterol; 660mg sodium; 34g carbohydrates; 4g fiber; 27g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Newsletters Here

Get coupons, sale alerts, recipes, and more goodies, oh joy!