June 26, 2005 

Steak And Potato Salad

Cook the steak and potatoes a day ahead. Then, on the day of, simply toss all the ingredients together.
      For the marinade:
  • 1/2 cup red-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup soy sauce

  • 1 sirloin steak (about 2 1/2 pounds)
  • 4 red-skinned new potatoes, scrubbed and quartered
  • 1 scallion (3 inches of green left on), thinly sliced
  • 1/3 cup diced (1/4 inch) yellow bell pepper
  • 1/3 cup diced (1/4 inch) red bell pepper
  • 1/4 cup diced (1/4 inch) red onion
  • 5 tablespoons chopped flat-leaf parsley
  • Finely grated zest of 1 orange
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup Garlic Vinaigrette, or more if desired
  • Boston lettuce leaves, rinsed and dried
  1. Combine the marinade ingredients in a bowl. Coat the steak well and let rest at room temperature for 2 hours, turning twice.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, arrange the lettuce leaves on a decorative platter. Spoon the salad atop and sprinkle with the remaining tablespoon of chopped parsley.

Garlic Vinaigrette

The coarse salt acts as an abrasive, making it easier to chop the garlic.
  • 1/4 teaspoon coarse salt
  • 2 cloves of garlic, crushed
  • 1/4 cup red-wine vinegar
  • 2 tablespoons Dijon mustard
  • Black pepper, to taste
Sprinkle the salt on the garlic and mince; place in a bowl with vinegar, mustard and pepper. Drizzle in oil, whisking until thickened.
 
Makes 3/4 cup. Per 2 tablespoons: 170 calories, 1g carbohydrate, no protein, 18g fat, no cholesterol.

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