Steak and Potato Salad

• 1 lb. small new potatoes, halved

• Kosher salt and freshly ground black pepper

• Champagne Vinaigrette

• 2 tsp. canola oil

• 1 1/4 lb. New York strip steak

• 4 c. arugula

• 2 c. torn watercress

• 2 scallions, sliced

• 1/4 c. torn fresh dill

• 3 oz. goat cheese, crumbled (about 3/4 cup)

• 1 lb. small new potatoes, halved

• Kosher salt and freshly ground black pepper

• Champagne Vinaigrette

• 2 tsp. canola oil

• 1 1/4 lb. New York strip steak

• 4 c. arugula

• 2 c. torn watercress

• 2 scallions, sliced

• 1/4 c. torn fresh dill

• 3 oz. goat cheese, crumbled (about 3/4 cup)

• DIRECTIONS

  • Step 1Place 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.

    1. Step 2Meanwhile, 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 130°F (medium-rare), 5 to 7 minutes per side, or to desired degree of doneness. Remove to a plate and allow to rest 5 minutes before slicing.

    2. Step 3Add arugula, watercress, scallions, dill, and remaining vinaigrette to potatoes; gently toss to combine. Season with salt and pepper.

    3. Step 4Serve with steak and sprinkle with goat cheese.

    4. Step 5To 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.