I am really enjoying this salad this summer. So many great flavors and textures. I love the touch of cumin in the dressing.
If you can't find purple potatoes, small yukon golds are a good substitute.
An easy and satisfying summer dinner.
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
mixed salad greens
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 or pan. Grill the steak, turning once, until cooked to your liking. At the same time, grill the potatoes briefly to crisp them on the outside. Let the steak 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 cilanto; gently toss to coat. Serve over a bed of mixed salad greens.