Arugula, Steak, and Crispy Potato Salad with Lemony Vinaigrette

1. 1

   Thinly slice 2 shallots.

2. 2

   Heat 2 tablespoons oil in a large skillet over medium heat.

3. 3

   Add the potatoes and cook, turning occasionally, for 5 minutes.

4. 4

   Add the sliced shallots and cook, turning the potatoes occasionally, until they are golden brown and tender, 5 to 6 minutes more.

5. 5

   Transfer the vegetables to a plate and cover with foil to keep warm.

6. 6

   Heat broiler.

7. 7

   Season the steak with 1/2 teaspoon each salt and pepper and place on a broiler-proof baking sheet.

8. 8

   Broil to desired doneness, 2 to 3 minutes per side for medium-rare.

9. 9

   Transfer to a cutting board and let rest for at least 5 minutes before slicing.

10. 10

    While the steak cooks, make the dressing: Finely chop the remaining shallot and place in a medium bowl.

11. 11

    Finely grate 2 teaspoons lemon zest into the bowl, then squeeze in 2 tablespoons of juice.

12. 12

    Stir in the parsley, capers, garlic, and 1/4 teaspoon each salt and pepper.

13. 13

    Gradually whisk in the remaining 4 tablespoon oil.

14. 14

    Arrange the arugula, steak, and vegetables on a platter.

15. 15

    Drizzle with the dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.