Steak & Purple-Potato Salad

• 1 teaspoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon salt, divided
• 1 clove garlic, mashed into a paste
• 8 ounces sirloin steak, trimmed
• 3/4 pound small purple potatoes, (see Tip), scrubbed
• 2 tablespoons sherry vinegar
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground pepper
• 4 large radishes, sliced
• 3 scallions, thinly sliced
• 1/4 cup chopped fresh cilantro

1. 1. Mix lime juice, chili powder, 1/4 teaspoon salt and garlic in a small bowl to form a paste; rub onto both sides of steak. Refrigerate the steak.
2. 2. Place potatoes in a large pot, cover with water and bring to a boil over high heat. Cook until tender when pierced with a fork, 15 to 20 minutes, depending on the size of the potatoes. Drain, let cool for 10 minutes, then quarter.
3. 3. While the potatoes cool, preheat grill or grill pan over medium-high heat. Oil the grill rack (see Tip) or pan. Grill the steak, turning once, until an instant-read meat thermometer inserted into the thickest part registers 140u0b0F, about 10 minutes total on the grill or 16 to 20 minutes in a grill pan. Let rest for 5 minutes, then cut into 1/4-inch-thick slices.
4. 4. Whisk vinegar, oil, cumin, pepper and the remaining 1/4 teaspoon salt in a large bowl. Add the steak and any accumulated juices, the potatoes, radishes, scallions and cilantro; gently toss to coat.

lime juice, chili powder, salt, clove garlic, sirloin steak, purple potatoes, sherry vinegar, extravirgin olive oil, ground cumin, freshly ground pepper, radishes, scallions, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/steak-purple-potato-salad-52861771 (may not work)