Steak With Purple Potato Salad Recipes
PURPLE POTATO SALAD
Don't let the colour put you off (nor the spelling - I'm Aussie...that's 'color' for some of you!)! This salad looks and tastes beautiful, and comes from Jamie Oliver's vibrant and inspiring book "Jamie's Kitchen". (Prep. time includes cooling time for the potatoes.)
Provided by catxx
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- For the dressing: mix together olive oil, lemon juice and creme fraiche.
- Cook the potatoes in plenty of boiling salted water until tender (about 20 mins).
- Drain well.
- When cool enough to handle, rub the skins off with a knife and chop into bite-size pieces.
- Mix with the dressing into the potatoes, add the radishes and herbs, and season well to taste.
Nutrition Facts : Calories 399.9, Fat 29.4, SaturatedFat 11.7, Cholesterol 58.2, Sodium 29.6, Carbohydrate 31.7, Fiber 4.1, Sugar 1.7, Protein 4.5
STEAK WITH PURPLE POTATO SALAD
Purple potatoes have a subtle, nutty flavor. If you cannot find them you can use Yukon golds. Adapted from "Eating Well in Season," by Jessie Price.
Provided by threeovens
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine fresh lime juice, garlic, 1/2 teaspoon salt and chipotle or chili powder; mix well.
- Rub mixture all over steak; refrigerate while potatoes are cooked.
- In a large pot, cover potatoes with water and boil over high heat until just tender, about 15 minutes; drain and let cook about 5 minutes and cut into halves or quarters.
- Meanwhile, trim radishes and cut into thin slices.
- Cut green onions into thin slices.
- Chop the cilantro to yield about 1/2 cup.
- In a large bowl, combine warm potatoes with the radishes, green onions, and cilantro.
- Now grill the steak over medium high heat on a grill pan or outdoor grill for 8 to 10 minutes, then turn and cook another 8 minutes until it reaches 140 degrees F on a meat thermometer and is nicely browned.
- Let rest about 5 minutes before slicing into 1/4 inch slices.
- While the steak is resting, whisk together the vinegar, oil, cumin, pepper and 1/2 teaspoon salt; add to potatoes and toss to coat.
- Add the steak and any juices that may have accumulated; toss.
- Arrange salad greens on individual serving plates.
- Top each with an even amount of the steak and potato mixture.
- Serve at room temperature.
Nutrition Facts : Calories 443.6, Fat 26.7, SaturatedFat 8.6, Cholesterol 83.3, Sodium 672, Carbohydrate 23.8, Fiber 4, Sugar 1.9, Protein 27.1
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