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1
In a small bowl, combine the chili powder, cumin, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
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2
Sprinkle the mixture over the steak; drizzle with oil.
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3
Let stand, turning to coat evenly with oil halfway through, for 10 minutes.
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4
Heat a grill to high; lightly oil the grates.
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5
Place the steak on the grill (fold thin end over so steak is an even thickness); cover.
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6
Cook, turning once, until the meat has reached the desired doneness, 4 to 6 minutes for medium-rare.
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7
Combine all ingredients with 1 tablespoon water in a small bowl.
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8
The salsa can be refrigerated for 3 to 4 days; cover with plastic wrap, pressing it directly on the surface to prevent discoloration.
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9
In a large pot, cover the potatoes with salted water.
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10
Bring to a boil; reduce the heat.
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11
Simmer until the potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes.
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12
Drain well.
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13
Meanwhile, in a large bowl, whisk together the sour cream and mayonnaise; add the warm potatoes, and gently fold to combine.
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14
Season with salt and pepper.
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15
Cover; refrigerate at least 1 hour and up to 1 day.
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16
To serve, season the salad again with salt and pepper; fold in the scallions.
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17
Garnish with the bacon and more scallions, if desired.
