Steak & Purple-Potato Salad

Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2007

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Recipe Summary test

total:
40 mins
Servings:
2

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • 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 degrees 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.

  • 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.

Tips

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 Facts

Serving Size: about 2 1/2 cups
Per Serving:
358 calories; protein 27g; carbohydrates 33.8g; dietary fiber 3.5g; sugars 0.9g; fat 11.8g; saturated fat 2.7g; cholesterol 59.2mg; vitamin a iu 765IU; vitamin c 43.4mg; folate 26.9mcg; calcium 46.5mg; iron 3.7mg; magnesium 27.8mg; potassium 414.6mg; sodium 685mg; thiamin 0.1mg.
Exchanges:

2 starch, 3 lean meat, 1 fat

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Reviews (1)

Read More Reviews
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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EatingWell User
Rating: 5 stars
10/30/2011
Delicious healthy meal. Prep time for me was longer than guideline about an hour and 15 minutes but well worth the effort! Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
EatingWell User
Rating: 4 stars
07/07/2012
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. Read More
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EatingWell User
Rating: 5 stars
10/29/2011
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...:) Read More
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