Steak salad with harissa potatoes and crunchy radishes
Delight your taste buds with a flavorful steak salad featuring spicy harissa potatoes and crisp radishes for a culinary experience like no other.
Ingredients:
- 1 lb. baby potatoes
- ½ cup kosher salt, plus more
- 10 oz. skirt steak, trimmed
- 7 Tbsp extra-virgin olive oil, divided
- 6 Tbsp. harissa paste, divided
- 3 Tbsp. red wine vinegar
- 2 large handfuls of baby mustard greens, arugula, or spinach
- 4 radishes, thinly sliced
- Flaky sea salt
- Freshly ground black pepper
- 1 lemon, halved
Instructions:
- Put the potatoes in a medium pot, add 3 quarts of water and ½ cup of kosher salt, and bring to a gentle boil over medium-high heat. Cook without a lid until the potatoes can be easily pierced with a fork, which should take about 12 to 14 minutes. Drain the potatoes and place them on a plate. Let them cool down until you can handle them.
- While the potatoes are cooking, slice the steak in half horizontally. Season it generously with kosher salt. Put the steak in a shallow dish and add 2 tablespoons of oil and 2 tablespoons of harissa. Use tongs to coat the steak evenly. Allow the steak to marinate for at least 15 minutes or up to 24 hours.
- Combine vinegar and 3 tablespoons of oil in a medium bowl. Gradually stir in 2 tablespoons of harissa. Taste the dressing. If it's flavorful enough, you can stop, but if you want it spicier, add the remaining 2 tablespoons of harissa. Add the potatoes to the dressing and gently crush them with your hands to absorb the vinaigrette.
- Heat the remaining 2 tablespoons of oil in a skillet over medium-high heat. Cook the steak in a single layer without moving it until it gets a nice sear, which should take about 3 to 4 minutes. Flip the steak and continue cooking until the other side is seared, about 2 to 3 minutes more. Transfer the steak to a cutting board, let it rest for a few minutes, then slice thinly against the grain.
- If preparing the salad for a packed lunch, divide the potatoes and harissa dressing among 2 airtight containers. Layer the sliced steak over the potatoes. Distribute the greens and radishes between the containers and season with sea salt and some black pepper. Place a lemon wedge in each container. Cover and refrigerate until it's time for lunch.
- Before eating, let the container sit at room temperature for 15 minutes to slightly warm up the oil and prevent the meat from being too cold. Squeeze the lemon wedge over the salad, seal the container, and shake it gently to evenly coat everything with the dressing. If preferred, transfer the steak salad to a bowl.
- You can prepare the steak salad up to 3 days in advance. Keep it in the refrigerator until ready to eat.
Summary:
- Calories: 1802 kcal
- Fat: 132 g
- Protein: 69 g
- Carbs: 94 g
- Potassium: 3397 mg
- Magnesium: 190 mg