Steak With Purple Potato Salad Recipes

STEAK AND ROASTED POTATO SALAD

Steps:

• Preheat oven to 375 degrees. Place potatoes in a 15x10x1-inch baking pan. Drizzle with 1 tablespoon of the olive oil; sprinkle with salt and pepper. Toss to combine. Roast, uncovered, 50-60 minutes or until tender. Cool slightly.
• Meanwhile, brush remaining 1 tablespoon of olive oil on steaks. Season with salt and pepper. If using a charcoal grill, grill on rack, uncovered, directly over medium coals for 10-12 minutes for medium-rare. If using gas grill, preheat it to medium heat and place steaks on rack over heat. Cover and grill 10-12 minutes for medium rare.
• Slice romaine into six 2-inch-thick slices, reserving tops for another use. Prepare Salsa Verde by mixing together all ingredients and then seasoning with the salt and pepper.
• Place a slice of romaine on each serving plate; drizzle with 1/2 of the Salsa Verde. Toss warm potatoes with remaining sauce and green onions. Spoon onto romaine. Thinly slice steak and place on top of potatoes. Serve right away.

STEAK AND POTATOES OUR WAY, WITH SALAD

Steps:

• If using broiler, turn on.
• Scrub potatoes; do not peel. Bring to boil in covered pot with water to cover.
• Trim fat from flank steak and score on the diagonal. Prepare the stove-top grill, if you are using one. Grill or broil steak until well browned on both sides and medium rare in the center, 7 to 10 minutes.
• Drain artichokes, reserving 2 tablespoons of marinade. Place artichokes in strainer and run hot tap water over them; drain.
• Turn on food processor and put garlic through feed tube to mince. Add artichokes, reserved marinade, vinegar, wine and thyme and process until the mixture is smooth. Season with pepper.
• Wash and dry arugula and trim stems; wash tomatoes and dry.
• When flank steak is cooked, cut into julienne strips on the diagonal; cut strips into 3 or 4 pieces.
• Drain cooked potatoes and cut into small pieces. Combine the potatoes with steak and artichoke puree. Mix well.
• Arrange beds of arugula on three plates; top with salad and decorate with tomatoes.

STEAK WITH PURPLE POTATO SALAD

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.