Steak And Potato Salad

1. 1

   Place potatoes in a medium saucepan and cover with cold salted water by 2 inches. Cover and bring to a boil, reduce heat and simmer until tender, 8 to 10 minutes. Drain and toss with 1/3 cup vinaigrette in a bowl. Let sit, stirring occasionally, until the dressing is absorbed.

2. 2

   Meanwhile, heat oil in a heavy bottomed skillet over medium-high heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, partially covered, until the internal temperature registers 130u00b0F (medium-rare), 5 to 7 minutes per side, or to desired degree of doneness. Remove to a plate and allow to rest 5 minutes before slicing.

3. 3

   Add arugula, watercress, scallions, dill, and remaining vinaigrette to potatoes; gently toss to combine. Season with salt and pepper.

4. 4

   Serve with steak and sprinkle with goat cheese.

5. 5

   To make the champagne vinaigrette, whisk together 1/4 cup olive oil, 2 tablespoons Champagne vinegar, 1 1/2 teaspoons whole-grain Dijon mustard, 1 minced small garlic clove, and 3/4 teaspoon sugar. Season with salt and freshly ground black pepper.

* Per serving · 4 servings · Values may vary.