Steak With Purple Potato Salad

Ingredients

• 2 teaspoons fresh lime juice (1/2 lime)
• 2 medium garlic cloves
• 1 teaspoon salt
• 2 teaspoons dried chipotle powder or 2 teaspoons dried ancho chile powder
• 12 ounces top sirloin steaks
• 6 large radishes
• 1 lb small peruvian purple potatoes (may substitute small Yukon Gold potatoes)
• 6 green onions
• 3 tablespoons sherry wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 12 teaspoon fresh ground black pepper
• 12 cup fresh cilantro (leaves from about 4 to 6 stems)
• 8 cups mesclun

Instructions

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