Steak With Potato-Radish Salad

steak-potato-radish-salad
Photo by Jen Causey
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 630 calories
    • Fat 33 g
    • Sat Fat 11 g
    • Cholesterol 175 mg
    • Sodium 1960 mg
    • Protein 54 g
    • Carbohydrate 25 g
    • Sugar 5 g
    • Fiber 4 g
    • Iron 6 mg
    • Calcium 137 mg

Preheat oven to 400°F. Boil the 
potatoes in salted water until 
fork-tender, 15 minutes. Remove with a slotted spoon and set aside.

Bring the cooking liquid back to 
a boil. Add the sugar snap peas and 
 cook, 3 minutes. Drain and rinse. Cut in half and reserve.

Stir together the mint, sour cream, lime zest, lime juice, 2 tablespoons of 
 the olive oil, 1 teaspoon of the salt, 
½ teaspoon of the pepper, and 1 tablespoon water in a medium bowl. Toss together with the potatoes, radishes, and sugar snap peas, stirring to coat.

Ingredients

  1. Check 1 pound small Yukon gold potatoes, cut in half crosswise
  2. Check teaspoons kosher salt, divided
  3. Check 1 (8-ounce) package sugar snap peas
  4. Check ¾ cup torn fresh mint
  5. Check ½ cup sour cream
  6. Check zest and juice of 1 lime
  7. Check ¼ cup extra-virgin olive oil, divided
  8. Check teaspoons black pepper, divided
  9. Check 4 small radishes, thinly sliced (about ½ cup)
  10. Check pounds trimmed hanger steak

Directions

  1. Preheat oven to 400°F. Boil the 
potatoes in salted water until 
fork-tender, 15 minutes. Remove with a slotted spoon and set aside.
  2. Bring the cooking liquid back to 
a boil. Add the sugar snap peas and 
 cook, 3 minutes. Drain and rinse. Cut in half and reserve.
  3. Stir together the mint, sour cream, lime zest, lime juice, 2 tablespoons of 
 the olive oil, 1 teaspoon of the salt, 
½ teaspoon of the pepper, and 1 tablespoon water in a medium bowl. Toss together with the potatoes, radishes, and sugar snap peas, stirring to coat.
  4. Heat the remaining olive oil in a large ovenproof skillet over medium-high. Sprinkle the remaining salt and pepper over the steak. Cook until an instant-read thermometer inserted in the thickest part of the steak registers 130° F, 4 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain. Serve with the potato-radish salad.