Steak With Purple Potato Salad

1. 1

   In a small bowl, combine fresh lime juice, garlic, 1/2 teaspoon salt and chipotle or chili powder; mix well.

2. 2

   Rub mixture all over steak; refrigerate while potatoes are cooked.

3. 3

   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.

4. 4

   Meanwhile, trim radishes and cut into thin slices.

5. 5

   Cut green onions into thin slices.

6. 6

   Chop the cilantro to yield about 1/2 cup.

7. 7

   In a large bowl, combine warm potatoes with the radishes, green onions, and cilantro.

8. 8

   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.

9. 9

   Let rest about 5 minutes before slicing into 1/4 inch slices.

10. 10

    While the steak is resting, whisk together the vinegar, oil, cumin, pepper and 1/2 teaspoon salt; add to potatoes and toss to coat.

11. 11

    Add the steak and any juices that may have accumulated; toss.

12. 12

    Arrange salad greens on individual serving plates.

13. 13

    Top each with an even amount of the steak and potato mixture.

14. 14

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.