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1
In a small bowl, combine fresh lime juice, garlic, 1/2 teaspoon salt and chipotle or chili powder; mix well.
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2
Rub mixture all over steak; refrigerate while potatoes are cooked.
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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.
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4
Meanwhile, trim radishes and cut into thin slices.
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5
Cut green onions into thin slices.
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6
Chop the cilantro to yield about 1/2 cup.
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7
In a large bowl, combine warm potatoes with the radishes, green onions, and cilantro.
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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.
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9
Let rest about 5 minutes before slicing into 1/4 inch slices.
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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.
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11
Add the steak and any juices that may have accumulated; toss.
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12
Arrange salad greens on individual serving plates.
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13
Top each with an even amount of the steak and potato mixture.
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14
Serve at room temperature.
