Grilled Steak and Sweet Potato Salad with Chile-Lime Dressing

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Cook's Country

Ingredients

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1	pound	sweet potatoes peeled and cut into 1/2 inch pieces
¹⁄₂	cup	olive oil
		Salt and pepper
1.5	pound	flank steak trimmed
2	tablespoons	lime juice
2	tablespoons	chopped fresh cilantro
1	tablespoon	honey
1.5	teaspoons	minced canned chipotle chile in adobo sauce
¹⁄₂	teaspoon	ground cumin
6	ounces	(6 cups) baby arugula

Combine potatoes, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Cover and microwave until potatoes are tender, about 6 minutes, stirring halfway through microwaving.

Pat steak dry with paper towels and season salt and pepper. Heat 1 tablespoon oil in 12 inch nonstick skillet over medium high heat until just smoking. Cook steak until well browned and meat registers 125 degrees (for medium rare), 5 to 7 minutes per side. Transfer to carving board, tent loosely with foil, and let rest for 5 minutes.

Meanwhile, whisk lime juice, cilatntro, honey, chipotle, cumin, remaining 6 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add arugula and potatoes and toss to combine. Slice steak against grain on slight bias into 1/4 inch slices. Divide salad evenly among plates and top with sliced steak. Serve.

Combine potatoes, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Cover and microwave until potatoes are tender, about 6 minutes, stirring halfway through microwaving.
Pat steak dry with paper towels and season salt and pepper. Heat 1 tablespoon oil in 12 inch nonstick skillet over medium high heat until just smoking. Cook steak until well browned and meat registers 125 degrees (for medium rare), 5 to 7 minutes per side. Transfer to carving board, tent loosely with foil, and let rest for 5 minutes.
Meanwhile, whisk lime juice, cilatntro, honey, chipotle, cumin, remaining 6 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add arugula and potatoes and toss to combine. Slice steak against grain on slight bias into 1/4 inch slices. Divide salad evenly among plates and top with sliced steak. Serve.

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