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Categories:
potatoes olive oil onion vegetable stock mustard balsamic vinegar sugar scallions watercress arugula
Viewed: 51 - Published at: 6 years agoIngredients
- 2 pounds new potatoes
- 6 tablespoons olive oil
- 1 onion finely diced
- 2/3 cup vegetable stock
- 2 teaspoons dijon mustard
- 1/4 cup balsamic vinegar
- 1 tablespoon sugar
- 2 sirloin steaks trimmed
- 4 scallions trimmed and sliced
- 5 ounces watercress
- 2 1/2 cups arugula
- 7 radishes thinly sliced
Method
- Cook the potatoes in boiling, salted water for 15-20 minutes, until just tender. Drain and rinse under cold water. Peel and quarter.
- Heat 4 tbsp oil in a large pan, add the onions, and saute for 3-4 minutes. Deglaze the pan with the stock then stir in the mustard, vinegar, and sugar and gently heat, stirring. Mix the potatoes into the dressing and marinate for 25-30 minutes.
- Heat 2 tbsp oil in a large pan, add the steak, and sear on each side for 2-3 minutes, or until cooked to your liking. Season the steaks and wrap in foil to rest for 5 minutes.
- Fold the scallions, watercress, arugula, and radish into the potatoes. Divide between 4 plates. Slice the steak into strips and place on top of the warm potato salad. Serve.
