Steak & Purple-Potato Salad
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.
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.)
2 starch, 3 lean meat, 1 fat