Steak And Potato Salad

Name: Steak And Potato Salad
Ingredients: 1 pound fingerling potatoes (about 16); 1 1/4 teaspoons kosher salt; 1/4 cup buttermilk; 3 tablespoons chopped fresh chives, plus more for garnish; 1 1/2 tablespoons mayonnaise; 1 tablespoon sour cream or plain yogurt; 1 teaspoon lemon juice; 1 teaspoon Worcestershire sauce; 1 small clove garlic, minced; 12 ounces skirt steak; 1/2 teaspoon coarsely ground black pepper; 4 cups watercress, coarse stems removed, packed; 2 radishes, sliced (about 1/4 cup); 1/4 cup crumbled blue cheese

14 ingredients

4 steps

Ingredients

1 pound fingerling potatoes (about 16)
1 1/4 teaspoons kosher salt
1/4 cup buttermilk
3 tablespoons chopped fresh chives, plus more for garnish
1 1/2 tablespoons mayonnaise
1 tablespoon sour cream or plain yogurt
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 small clove garlic, minced
12 ounces skirt steak
1/2 teaspoon coarsely ground black pepper
4 cups watercress, coarse stems removed, packed
2 radishes, sliced (about 1/4 cup)
1/4 cup crumbled blue cheese

Directions

1

Put potatoes in a saucepan and cover with cold water by 2 inches. Stir in 1 tsp. salt. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, 12 to 15 minutes. Drain. Slice potatoes in half lengthwise.
2

In a medium bowl, whisk together buttermilk, chives, mayonnaise, sour cream, lemon juice, Worcestershire sauce and garlic.
3

Preheat a grill to high. Pat steak dry and season with pepper and remaining 1/4 tsp. salt. Oil grill grates. Grill steak, turning once, about 6 minutes total for medium. Transfer steak to a cutting board, cover loosely with foil, and let rest 10 minutes. Slice steak against the grain.
4

Arrange watercress, radishes, potatoes and steak on 4 serving plates. Drizzle salads with dressing, crumble blue cheese on top and serve.