A fresh, yet hearty entree with steak, warm potatoes, and a delicious champagne vinaigrette, this healthy salad is a meal in a bowl easy enough for every day, elegant enough for a dinner party!
To cook on a gas or charcoal grill, prepare grill (high heat). Season steaks with 1 teaspoon salt and ½ teaspoon freshly ground black pepper. Place steaks on the grill rack and cook to desired doneness, about 5 minutes per side 135˚F for medium-rare, 140˚F for medium. Remove steaks from grill; tent loosely with foil and let stand 10 minutes. Thinly slice steaks across the grain.
For pan grilling, heat 2 teaspoons sunflower oil (or other neutral flavored oil) in a heavy bottomed skillet over medium-high heat. Season steak with 1 teaspoon salt and ½ teaspoon pepper. Cook, partially covered, until the internal temperature registers 135°F for medium-rare, 140˚F for medium, about 5 to 7 minutes per side, or to the desired degree of doneness. Remove steaks from pan; tent loosely with foil and let stand 10 minutes. Thinly slice steaks across the grain.
*Champagne vinegar is available at some larger grocers, as well as at specialty shops like Trader Joes, Whole Foods and The Fresh Market. It's also available online.
** To prep ahead, cook potatoes early in the day. Drain and refrigerate whole. Two hours before serving, remove from refrigerator to bring to room temperature. An hour before serving, cut potatoes in half and toss with 3 tablespoons of the dressing. Let sit, stirring occasionally. Warm potatoes in the microwave for 30-60 seconds before serving.
Steak can be grilled up to a day ahead. Allow steak to sit for 10 minutes, then thinly slice across the grain. Transfer to a storage container and refrigerate. Just before serving, heat steak on power level 5 for 2-3 minutes, just until warmed through.
Tomatoes and green onions can be prepped an hour or two in advance and set aside in covered bowls.
Dressing can be prepared 2-3 days in advance.