Steak And Potato Salad

• 1 pound small new potatoes halved
• ground black pepper
• vinaigrette Champagne
• 2 teaspoons canola oil
• 1 1/4 pounds new york strip steak
• 4 cups arugula
• 2 cups watercress torn
• 2 scallions sliced
• 1/4 cup fresh dill torn
• 3 ounces goat cheese crumbled, about 3/4 cup

1. Place potatoes in a medium saucepan and cover with cold salted water by 2 inches. Cover and bring to a boil, reduce heat and simmer until tender, 8 to 10 minutes. Drain and toss with 1/3 cup vinaigrette in a bowl. Let sit, stirring occasionally, until the dressing is absorbed.
2. Meanwhile, heat oil in a heavy bottomed skillet over medium-high heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, partially covered, until the internal temperature registers 130u0b0F (medium-rare), 5 to 7 minutes per side, or to desired degree of doneness. Remove to a plate and allow to rest 5 minutes before slicing.
3. Add arugula, watercress, scallions, dill, and remaining vinaigrette to potatoes; gently toss to combine. Season with salt and pepper.
4. Serve with steak and sprinkle with goat cheese.
5. To make the champagne vinaigrette, whisk together 1/4 cup olive oil, 2 tablespoons Champagne vinegar, 1 1/2 teaspoons whole-grain Dijon mustard, 1 minced small garlic clove, and 3/4 teaspoon sugar. Season with salt and freshly ground black pepper.

potatoes, ground black pepper, vinaigrette, canola oil, steak, arugula, torn, scallions, goat cheese

Taken from www.yummly.com/recipe/Steak-and-Potato-Salad-1194695 (may not work)