Grilled Steak and Potato Salad

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READY IN: 1hr 20mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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°F.
  • 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°F 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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