Steak With Purple Potato Salad Recipes

Steps:

• Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 20 minutes. Drain, then rinse in cold water, and cut in quarters. Place the warm potatoes in a large bowl and toss with onion, celery, dill, and parsley. In another bowl, stir together mayonnaise, mustard, celery seed, cayenne, vinegar, and lemon. Check seasoning. Add the dressing to the vegetable mixture. Toss gently to coat taking care not to mash the potatoes. Season with salt and pepper.

Steps:

• In a small bowl, combine fresh lime juice, garlic, 1/2 teaspoon salt and chipotle or chili powder; mix well.
• Rub mixture all over steak; refrigerate while potatoes are cooked.
• In a large pot, cover potatoes with water and boil over high heat until just tender, about 15 minutes; drain and let cook about 5 minutes and cut into halves or quarters.
• Meanwhile, trim radishes and cut into thin slices.
• Cut green onions into thin slices.
• Chop the cilantro to yield about 1/2 cup.
• In a large bowl, combine warm potatoes with the radishes, green onions, and cilantro.
• Now grill the steak over medium high heat on a grill pan or outdoor grill for 8 to 10 minutes, then turn and cook another 8 minutes until it reaches 140 degrees F on a meat thermometer and is nicely browned.
• Let rest about 5 minutes before slicing into 1/4 inch slices.
• While the steak is resting, whisk together the vinegar, oil, cumin, pepper and 1/2 teaspoon salt; add to potatoes and toss to coat.
• Add the steak and any juices that may have accumulated; toss.
• Arrange salad greens on individual serving plates.
• Top each with an even amount of the steak and potato mixture.
• Serve at room temperature.