Arugula, Steak, and Crispy Potato Salad with Lemony Vinaigrette

• 3 shallots
• 6 tbsp. olive oil
• 1 lb. Yukon gold potatoes
• 1 1/2 lb. skirt steak
• Kosher salt and pepper
• 1 lemon
• 1/2 c. finely chopped fresh flat-leaf parsley
• 2 tbsp. chopped capers
• 1 clove garlic
• 1 bunch arugula

1. Thinly slice 2 shallots.
2. Heat 2 tablespoons oil in a large skillet over medium heat.
3. Add the potatoes and cook, turning occasionally, for 5 minutes.
4. Add the sliced shallots and cook, turning the potatoes occasionally, until they are golden brown and tender, 5 to 6 minutes more.
5. Transfer the vegetables to a plate and cover with foil to keep warm.
6. Heat broiler.
7. Season the steak with 1/2 teaspoon each salt and pepper and place on a broiler-proof baking sheet.
8. Broil to desired doneness, 2 to 3 minutes per side for medium-rare.
9. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
10. While the steak cooks, make the dressing: Finely chop the remaining shallot and place in a medium bowl.
11. Finely grate 2 teaspoons lemon zest into the bowl, then squeeze in 2 tablespoons of juice.
12. Stir in the parsley, capers, garlic, and 1/4 teaspoon each salt and pepper.
13. Gradually whisk in the remaining 4 tablespoon oil.
14. Arrange the arugula, steak, and vegetables on a platter.
15. Drizzle with the dressing.

shallots, olive oil, gold potatoes, skirt steak, kosher salt, lemon, parsley, capers, clove garlic, arugula

Taken from www.delish.com/recipefinder/arugula-steak-crispy-potato-salad-lemony-vinaigrette-recipe-wdy0613 (may not work)