Grilled Steak And Potato Salad - cooking recipe

Ingredients
    1 (1 lb) steak, cut 1 1/2 inches thick
    2 tablespoons olive oil, divided
    1 tablespoon balsamic vinegar
    1 teaspoon fresh ground black pepper
    3 fresh rosemary sprigs, divided (about 2 tablespoons)
    1/2 lb red new potato, cut in half (about 8 small potatoes)
    sea salt, to taste
    fresh ground black pepper, to taste
    1 red bell pepper, cored and seeded
    1 red onion, sliced into 1-inch-thick rounds
    1 (5 ounce) bag mixed baby greens, rinsed and drained
    2 tablespoons chopped fresh cilantro
    MUSTARD VINAIGRETTE (use 3/4 cup)
    1 tablespoon Dijon mustard
    3 tablespoons red wine vinegar
    1 lime, juice of
    1/3 cup extra virgin olive oil
    sea salt, to taste
    fresh ground pepper, to taste
Preparation
    FIRST, MAKE MUSTARD VINAIGRETTE:
    Combine first 3 ingredients in a small bowl.
    Slowly whisk in olive oil until well blended, and add sea salt and pepper.
    Store in an airtight container.
    MAKE STEAK & POTATOES:
    Preheat oven to 400\u00b0F.
    Coat steak on both sides with 1 tablespoon olive oil and balsamic vinegar.
    Rub 1 teaspoon pepper and half of rosemary onto both sides; let stand about 30 minutes.
    Toss potato with remaining 1 tablespoon olive oil and rosemary, and add sea salt and pepper.
    Spread in a single layer on a rimmed baking sheet.
    Bake for 20 to 25 minutes or until golden brown, stirring occasionally.
    Grill bell pepper and onion, uncovered, over medium-high heat, 3 to 4 minutes on each side.
    Season steak on both sides with sea salt.
    Grill steak, uncovered, over medium-high heat 4 to 5 minutes on each side.
    Remove from hottest part of grill, and cook, covered, another 4 to 5 minutes or until temperature registers 130\u00b0F for medium rare.
    Remove steak from grill; cover loosely with foil, and let stand 5 to 10 minutes before slicing. (Meat will continue to cook.).
    Slice steak into 1/2-inch slices, and toss with potato, grilled vegetables, baby greens, cilantro, and Mustard Vinaigrette.
    Divide evenly onto plates.
    Serve warm.

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