Steak With Purple Potato Salad

• 2 teaspoons fresh lime juice (1/2 lime)
• 2 medium garlic cloves
• 1 teaspoon salt
• 2 teaspoons dried chipotle powder or 2 teaspoons dried ancho chile powder
• 12 ounces top sirloin steaks
• 6 large radishes
• 1 lb small peruvian purple potatoes (may substitute small Yukon Gold potatoes)
• 6 green onions
• 3 tablespoons sherry wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 12 teaspoon fresh ground black pepper
• 12 cup fresh cilantro (leaves from about 4 to 6 stems)
• 8 cups mesclun

1. In a small bowl, combine fresh lime juice, garlic, 1/2 teaspoon salt and chipotle or chili powder; mix well.
2. Rub mixture all over steak; refrigerate while potatoes are cooked.
3. In a large pot, cover potatoes with water and boil over high heat until just tender, about 15 minutes; drain and let cook about 5 minutes and cut into halves or quarters.
4. Meanwhile, trim radishes and cut into thin slices.
5. Cut green onions into thin slices.
6. Chop the cilantro to yield about 1/2 cup.
7. In a large bowl, combine warm potatoes with the radishes, green onions, and cilantro.
8. Now grill the steak over medium high heat on a grill pan or outdoor grill for 8 to 10 minutes, then turn and cook another 8 minutes until it reaches 140 degrees F on a meat thermometer and is nicely browned.
9. Let rest about 5 minutes before slicing into 1/4 inch slices.
10. While the steak is resting, whisk together the vinegar, oil, cumin, pepper and 1/2 teaspoon salt; add to potatoes and toss to coat.
11. Add the steak and any juices that may have accumulated; toss.
12. Arrange salad greens on individual serving plates.
13. Top each with an even amount of the steak and potato mixture.
14. Serve at room temperature.

lime juice, garlic, salt, chipotle powder, radishes, purple potatoes, green onions, sherry wine vinegar, extra virgin olive oil, ground cumin, ground black pepper, fresh cilantro

Taken from www.food.com/recipe/steak-with-purple-potato-salad-389515 (may not work)