Warm Steak and Potato Salad

This is one of my go-to salad recipes. I found it in a Shape Magazine over 10 years ago and have saved it as I make this recipe multiple times a year. I hope you all will enjoy it as much as I do!

The recipe serves 4 but like all the salad recipes I share, this can easily be customizable for any number of servings.

The Recipe

• 1/2 teaspoon salt divided

• 1/4 teaspoon freshly ground pepper, divided

• 16 tiny red or white potatoes

• 1 pound lean sirloin steak, about 1 1/4" thick, trimmed of fat

• 8 cups mesclun greens (I often use a box of mixed baby greens)

• 1 pint cherry tomatoes, halved (note: any tomato cut up works!)

• 2 Tablespoons minced shallots

• 2 Tablespoons extra-virgin olive oil

• 1 Tablespoon red-wine vinegar

• 1 teaspoon Dijon mustard

• 1/4 teaspoon dried tarragon

The Directions

1. Preheat broiler

2. Place potatoes in a saucepan; add just enough water to cover. Bring to a boil on high heat. Reduce heat to low, cover, and simmer 10 minutes or until potatoes are tender when pierced with a knife. Drain and cover to keep warm.

3. While potatoes are cooking, place steak on a nonstick broiler pan. Season both sides with 1/4 teaspoon salt and 1/8 teaspoon pepper. Broil 4 inches from heat for 6 minutes on one side, then turn steak over and broil to desired degree of doneness (5-6 minutes (140 - 150 F) for medium rare). I recommend temperature checking with an instant read thermometer.

4. Meanwhile, divide mesclun, tomatoes, and shallots among 4 plates. Cut warm, unpeeled potatoes into quarters. Slice steak into 1/4 inch pieces. Divide steak and potatoes among plates.

5. In a small bowl whisk together oil, vinegar, mustard, tarragon, and the remaining salt and pepper. Drizzle dressing over salads.

Sexy tip: In the warmer months grill the steaks instead of broiling in the oven to get a little smokiness to the flavour!