Steak-and-Potato Salad

Name: Steak-and-Potato Salad
Prep time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb. small new potatoes, halved; Kosher salt and freshly ground black pepper; Champagne Vinaigrette; 2 tsp. canola oil; 1 1/4 lb. New York strip steak; 4 c. arugula; 2 c. torn watercress; 2 scallions, sliced; 1/4 c. torn fresh dill; 3 oz. goat cheese, crumbled (about 3/4 cup)

By Marian Cooper CairnsPublished: Mar 12, 2015

1 Rating

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dish, food, salad, ingredient, vegetable, leaf vegetable, garden salad, cuisine, spinach salad, spring greens,

Stephen Devries

Yields:

Prep Time:

25 mins

Total Time:

30 mins

This steak-and-potato salad is a light and flavorful way to savor red meat in the spring and summer.

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Ingredients

1 lb. small new potatoes, halved
Kosher salt and freshly ground black pepper
Champagne Vinaigrette
2 tsp. canola oil
1 1/4 lb. New York strip steak
4 cups arugula
2 cups torn watercress
2 scallions, sliced
1/4 cup torn fresh dill
3 oz. goat cheese, crumbled (about 3/4 cup)

1 lb. small new potatoes, halved
Kosher salt and freshly ground black pepper
Champagne Vinaigrette
2 tsp. canola oil
1 1/4 lb. New York strip steak
4 cups arugula
2 cups torn watercress
2 scallions, sliced
1/4 cup torn fresh dill
3 oz. goat cheese, crumbled (about 3/4 cup)

Directions

1. Step 1Place potatoes in a medium saucepan and cover with cold salted water by 2 inches. Cover and bring to a boil, reduce heat and simmer until tender, 8 to 10 minutes. Drain and toss with ⅓ cup vinaigrette in a bowl. Let sit, stirring occasionally, until the dressing is absorbed.
2. Step 2Meanwhile, heat oil in a heavy bottomed skillet over medium-high heat. Season steak with 1 teaspoon salt and ½ teaspoon pepper. Cook, partially covered, until the internal temperature registers 130°F (medium-rare), 5 to 7 minutes per side, or to desired degree of doneness. Remove to a plate and allow to rest 5 minutes before slicing.
3. Step 3Add arugula, watercress, scallions, dill, and remaining vinaigrette to potatoes; gently toss to combine. Season with salt and pepper.
4. Step 4Serve with steak and sprinkle with goat cheese.
5. Step 5To make the champagne vinaigrette, whisk together ¼ cup olive oil, 2 tablespoons Champagne vinegar, 1 ½ teaspoons whole-grain Dijon mustard, 1 minced small garlic clove, and ¾ teaspoon sugar. Season with salt and freshly ground black pepper.