- Combine the marinade ingredients in a bowl. Coat the steak well and let rest at room temperature for 2 hours, turning twice.
- While the steak marinates, cook the potatoes in a pot of boiling water until tender but still firm, 8 to 10 minutes. Drain and cool to room temperature.
- Remove steak from the marinade and broil it, 7 inches from the heat source, for 4 minutes on the first side and 3 minutes on the second side for medium-rare meat. Let rest 10 minutes. Slice the steak 1/2-inch thick on the diagonal, then cut the slices in half lengthwise into thinner strips.
- Combine the steak, potatoes, scallion, peppers, red onion, 4 tablespoons parsley and the orange zest in a bowl. Season with salt and pepper. Toss with the Garlic Vinaigrette, adding more if desired.
- To serve, arrange the lettuce leaves on a decorative platter. Spoon the salad atop and sprinkle with the remaining tablespoon of chopped parsley.
|