Steak and Potato Salad

It seems that I have been eating really hearty meals the last couple weeks, and wanted to do something healthy, but filling at the same time for dinner this week. I created this delicious salad with mixed greens, avocado, tomatoes, grilled potatoes, and skirt steak. It turned out just like I imagined it…light, but filling, and a nice combination of flavors with the fresh summer and fall veggies mixed together.

Steak and Potato Salad

1 ½ Pounds Skirt Steak
1 Pound Mixed Greens (I used the pre-washed bagged mix)
2 Carrots, julienned
2 Stalks Celery, sliced thin
2 Tomatoes, cut into wedges
2 Avocadoes, cut into wedges
1 Pound Small Red Potatoes, cut in half
½ Cup Apple Cider Vinegar
½ Cup Extra Virgin Olive Oil, plus more for the steak
1 Tablespoon Dijon Mustard
½ Teaspoon Salt & Pepper, plus more for the steak
½ Teaspoon Sugar

To prepare the steak, brush liberally with olive oil, then sprinkle with salt and pepper, let sit covered at room temperature for one hour. In the meantime boil the red potatoes for about 10 minutes, or until just tender, drain and cool.
Heat a grill pan over high heat, brush lightly with oil and grill potatoes until lightly charred, remove and brush with olive oil and sprinkle with salt & pepper, set aside to cool. Next heat grill pan until smoking, add steak and cook for 3-5 minutes per side over high heat or until medium rare. Place steak onto a clean plate, cover and let rest for at least five minutes. Cut steak at a diagonal into ¼-inch thick slices.
To make dressing whisk together the vinegar, olive oil, mustard, salt & pepper and sugar until well combined.
To assemble the salad, arrange greens , veggies, and steak onto a plate and then drizzle with the dressing, serve immediately.