Steak Salad with Tomato Vinaigrette Recipe

• 2 (8- to 10-ounce) top sirloin steaks
• 1 tablespoon olive oil
• Salt
• Freshly ground black pepper
• 1 pound tiny red new potatoes, washed but not peeled
• 1 tablespoon olive oil
• Salt
• Freshly ground black pepper
• 1 medium bell pepper, medium dice
• 1 tablespoon finely chopped fresh Italian parsley
• 1/2 cup celery leaves
• 1/4 cup thinly sliced scallions
• 1/3 cup Sherry-Tomato Vinaigrette

1. Heat the grill to medium high (about 375 degrees F to 425 degrees F).
2. Meanwhile, rub the steaks on all sides with the oil, generously season with salt and pepper, and let come to room temperature while the grill is heating.
3. Grill the steaks uncovered for 5 minutes per side for medium.
4. Remove from the grill and let rest for 10 minutes.
5. Cut into large dice and set aside.
6. Heat the oven to 350 degrees F. In a medium mixing bowl, toss the potatoes with the olive oil and season with salt and pepper.
7. Place on a baking sheet and bake until the potatoes are knife tender, about 18 to 20 minutes.
8. Remove from the oven and let cool to room temperature.
9. Place the reserved steak, bell pepper, parsley, celery leaves, and scallions in a large, nonreactive mixing bowl.
10. Halve the baked potatoes and add to the bowl.
11. Toss with the vinaigrette and season with salt and pepper as needed.

olive oil, salt, freshly ground black pepper, red new potatoes, olive oil, salt, freshly ground black pepper, bell pepper, fresh italian parsley, celery, scallions, sherrytomato vinaigrette

Taken from www.chowhound.com/recipes/steak-salad-with-tomato-vinaigrette-10373 (may not work)