STEAK & PURPLE-POTATO SALAD
Steps:
- 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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Kolawole Taiwo
[email protected]This salad is so quick and easy to make! I had it on the table in less than 30 minutes. It's perfect for a busy weeknight meal or a casual lunch.
Zykese Lyons
[email protected]I made this salad low-carb by using cauliflower instead of potatoes. The cauliflower roasted up beautifully and had a nice nutty flavor. The salad was still very filling and satisfying, even without the potatoes.
Jayden Fowler
[email protected]I used gluten-free flour to make the dressing for this salad and it turned out great! The salad is just as flavorful and delicious as the original recipe, but without the gluten. I highly recommend this recipe for anyone with a gluten intolerance.
Robert Ramclam
[email protected]I made this salad without the steak and it was still delicious! I used tofu instead of steak and it worked out great. The potatoes, arugula, and dressing are all so flavorful that you don't even miss the meat.
Fatty Buba
[email protected]This salad is a great way to enjoy steak and potatoes in a lighter, healthier way. The arugula adds a nice peppery flavor and the dressing is light and flavorful. I also love the addition of red onion, which adds a bit of crunch.
paul january
[email protected]The steak in this salad is cooked to perfection. It's juicy, flavorful, and has a nice crust. I used a rib eye steak, but you could also use a strip steak or flank steak.
Yaw Nsoah
[email protected]The purple potatoes in this salad are absolutely divine! They have a slightly nutty flavor and a beautiful color that makes the dish even more appealing. I highly recommend using purple potatoes if you can find them.
Abood Nord
[email protected]The combination of flavors and textures in this dish is truly remarkable. The tender steak, crispy potatoes, and peppery arugula are perfectly complemented by the tangy dressing. This salad is a must-try for any food lover.
Joshua Musonda
[email protected]I'm a beginner in the kitchen, and this recipe was easy to follow and turned out great! The steak was cooked perfectly and the potatoes were delicious. I will definitely be making this again.
Charles Thompson
[email protected]This salad was a lifesaver on a busy weeknight. It came together quickly and easily, and my family loved it. The steak was juicy and tender, and the potatoes were a nice change from regular white potatoes.
midnight_fanf_1462
[email protected]This dish is a healthy and flavorful choice. The purple potatoes are packed with antioxidants, and the steak provides a good source of protein and iron. The arugula adds a peppery kick and the dressing is light and refreshing.
TRASH _LORD
[email protected]Easy to follow recipe that turned out really well! I was worried the potatoes might be too firm, but they cooked up perfectly tender. The steak was cooked to perfection and the dressing had just the right amount of tang.
Abali khan
[email protected]Showstopping dish! The vibrant colors and contrasting textures of the purple potatoes, steak, and arugula made for a feast for the eyes and the taste buds. The flavors were bold and well-balanced, with the slightly bitter arugula cutting through the