Steak & Purple-Potato Salad

Steak & Purple-Potato Salad

4 Reviews
From: EatingWell Magazine July/August 2007

This hearty steak and potato salad is inspired by salpicón, a favorite dish in Chile. The purple potatoes add vibrant color but you can substitute any young “new” potatoes that are harvested early in the season—even small fingerlings would work. Serve on a bed of spicy mesclun greens to round out the meal. This recipe can easily be doubled.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1 teaspoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt, divided
  • 1 clove garlic, mashed into a paste
  • 8 ounces sirloin steak, trimmed
  • 3/4 pound small purple potatoes, (see Tip), scrubbed
  • 2 tablespoons sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground pepper
  • 4 large radishes, sliced
  • 3 scallions, thinly sliced
  • 1/4 cup chopped fresh cilantro


  • Active

  • Ready In

  1. Mix lime juice, chili powder, 1/4 teaspoon salt and garlic in a small bowl to form a paste; rub onto both sides of steak. Refrigerate the steak.
  2. Place potatoes in a large pot, cover with water and bring to a boil over high heat. Cook until tender when pierced with a fork, 15 to 20 minutes, depending on the size of the potatoes. Drain, let cool for 10 minutes, then quarter.
  3. While the potatoes cool, preheat grill or grill pan over medium-high heat. Oil the grill rack (see Tip) or pan. Grill the steak, turning once, until an instant-read meat thermometer inserted into the thickest part registers 140 °F, about 10 minutes total on the grill or 16 to 20 minutes in a grill pan. Let rest for 5 minutes, then cut into 1/4-inch-thick slices.
  4. Whisk vinegar, oil, cumin, pepper and the remaining 1/4 teaspoon salt in a large bowl. Add the steak and any accumulated juices, the potatoes, radishes, scallions and cilantro; gently toss to coat.
  • Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Toss the steak and potatoes with the dressing and vegetables (Step 4) just before serving.
  • Tips: Look for purple potatoes in well-stocked markets or substitute small yellow-fleshed potatoes, such as Yukon Golds.
  • To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)

Nutrition information

  • Serving size: about 2 1/2 cups
  • Per serving: 358 calories; 12 g fat(3 g sat); 4 g fiber; 34 g carbohydrates; 27 g protein; 27 mcg folate; 59 mg cholesterol; 1 g sugars; 0 g added sugars; 765 IU vitamin A; 43 mg vitamin C; 47 mg calcium; 4 mg iron; 685 mg sodium; 415 mg potassium
  • Nutrition Bonus: Vitamin C (70% daily value), Zinc (27% dv), Iron (20% dv), Vitamin A (15% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 3 lean meat, 1 fat

Reviews 4

July 07, 2012
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By: EatingWell User
hearty and tasty We really liked the recipe. It was very tasty and fiilling. My husband really liked it. We used leftover marinated venison deer steak and yukon gold potatoes. I increased the potatoes to 1 lb and I doubled the dressing. I followed the dressing except I used red wine vinegar instead of sherry and I added 1 tablespoon of honey. The combination of the radishes and cilantro really worked together.
September 30, 2010
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By: EatingWell User
We enjoyed this interesting salad, though I did make some changes to the recipe. I used small red potatoes and quartered them before boiling. Once cooked, I tossed them with some of the dressing and let them absorb that while they cooled. For the dressing (and I used more dressing than called for), I added a small clove of mashed garlic, country Dijon mustard, and some lemon juice. I went easy on the cumin. I used more very lean steak than called for and increased the chili powder (used ancho). After cooking the steak, I cooled and sliced it and added the pan drippings back to the meat for more flavor. I added red bell pepper and sliced cherry tomatoes just because I had them around, and they added nice color. Finally, I chopped up a bunch of arugula and tossed that right into the salad. It was deeeelish, and I admit to eating the leftovers for breakfast the next day...good stuff...:)
August 09, 2010
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By: EatingWell User
This was delicious! I couldn't find the purple potatoes, so I used red potatoes instead and it turned out great. I served it on top of mixed greens and added a little more vinegar and olive oil to the mix to use as dressing. My very picky eater husband couldn't stop raving about it.
March 30, 2010
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By: EatingWell User
Delicious healthy meal. Prep time for me was longer than guideline, about an hour and 15 minutes but well worth the effort!