Steak with potato-radish salad
Indulge in the delightful blend of tender steak and crisp potato-radish salad. A tantalizing dish bursting with flavor and freshness.
Ingredients:
- 1360g multicolored baby potatoes, scrubbed
- 6 medium scallions
- .6666 cup olive oil
- 8 large cloves garlic, very thinly sliced (about ⅓ cup)
- 2 ¾ teaspoon kosher salt, divided, plus more for water
- ¼ cup white wine vinegar
- 2 tablespoons whole-grain mustard
- ½ teaspoon freshly ground black pepper
- ½ cup packed fresh flat-leaf parsley leaves, chopped
- ½ cup packed fresh basil leaves, chopped
Instructions:
- Boil the potatoes in a large pot with salted water until they are tender, about 16 to 18 minutes. Be cautious not to overcook them. Drain and rinse them under cold water. Allow them to cool for 5 minutes before cutting them in half or into quarters if they are large.
- While the potatoes are cooking, finely chop the white and light green sections of the scallions to yield about ⅓ cup. Slice the dark green parts thinly to yield about ½ cup. Cook the oil and garlic in a small skillet over medium-low heat until the garlic turns golden brown, which should take approximately 6 to 8 minutes. Use a slotted spoon to transfer the garlic to a paper towel-lined plate, season with ¼ teaspoon of salt. Add the chopped white and light green parts of the scallions to the oil in the skillet and cook over medium heat until softened, around 1 minute. Take it off the heat and transfer this scallion-oil mixture to a large bowl. Let it cool for around 10 minutes.
- In the same bowl, whisk together the vinegar, mustard, pepper, and the remaining 2½ teaspoons of salt until the mixture thickens and combines well. Add the potatoes, parsley, basil, and the sliced dark green scallions. Gently mix everything together. Sprinkle the crispy garlic chips on top before serving.
Summary:
- Calories: 2543 kcal
- Fat: 165 g
- Protein: 159 g
- Carbs: 119 g
- Potassium: 4785 mg
- Magnesium: 365 mg