Steak and Potato Salad

Yield: 4

Active Time: 25 mins

Total Time: 30 mins


  • 1 pound new potatoes, halved
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons canola oil
  • 1 1/4 pound Sirloin salad steak
  • 4 cups arugula
  • 2 cups torn watercress
  • 2 scallions, sliced
  • 1/4 cup torn fresh dill
  • 3 ounces goat cheese, crumbled (about 3/4 cup
  • Champagne Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons Champagne vinegar
  • 1 1/2 teaspoons whole-grain Dijon mustard
  • 1 garlic clove, minced
  • 3/4 teaspoons sugar
  • Kosher salt and freshly ground black pepper


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 ⅓ cup vinaigrette in a bowl. Let sit, stirring occasionally, until the dressing is absorbed.

Meanwhile, heat oil in a heavy bottomed skillet over medium-high heat. Season steak with 1 teaspoon salt and ½ teaspoon pepper. Cook, partially covered, until the internal temperature registers 120-125°, about 3 minutes per side, or to desired degree of doneness. Remove to a plate and let rest 5 minutes before slicing.

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

Serve with steak and sprinkle with goat cheese.

To make the champagne vinaigrette, whisk together ¼ cup olive oil, 2 tablespoons Champagne vinegar, 1 ½ teaspoons whole-grain Dijon mustard, 1 minced small garlic clove, and ¾ teaspoon sugar. Season with salt and freshly ground black pepper.