Grilled Steak And Potato Salad

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 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
• 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

Recipe

• 1 first, make mustard vinaigrette:.
• 2 combine first 3 ingredients in a small bowl.
• 3 slowly whisk in olive oil until well blended, and add sea salt and pepper.
• 4 store in an airtight container.
• 5 make steak & potatoes:.
• 6 preheat oven to 400°f.
• 7 coat steak on both sides with 1 tablespoon olive oil and balsamic vinegar.
• 8 rub 1 teaspoon pepper and half of rosemary onto both sides; let stand about 30 minutes.
• 9 toss potato with remaining 1 tablespoon olive oil and rosemary, and add sea salt and pepper.
• 10 spread in a single layer on a rimmed baking sheet.
• 11 bake for 20 to 25 minutes or until golden brown, stirring occasionally.
• 12 grill bell pepper and onion, uncovered, over medium-high heat, 3 to 4 minutes on each side.
• 13 season steak on both sides with sea salt.
• 14 grill steak, uncovered, over medium-high heat 4 to 5 minutes on each side.
• 15 remove from hottest part of grill, and cook, covered, another 4 to 5 minutes or until temperature registers 130°f for medium rare.
• 16 remove steak from grill; cover loosely with foil, and let stand 5 to 10 minutes before slicing. (meat will continue to cook.).
• 17 slice steak into 1/2-inch slices, and toss with potato, grilled vegetables, baby greens, cilantro, and mustard vinaigrette.
• 18 divide evenly onto plates.
• 19 serve warm.