Categories: Salad
Ingredients
- Potatoes:
- 3 pounds petite red potatoes
- Kosher salt and freshly ground black pepper
- 1 red bell pepper, cut into large strips
- Olive oil, for drizzling
- Steak:
- Two 1-inch-thick T-bone steaks, at room temperature
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 4 sprigs fresh thyme
- Dressing:
- 1/4 cup English mustard (I like Coleman's here)
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 teaspoon sugar
- 4 scallions, white and green parts, chopped
Directions
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For the potatoes: Fill a large pot with cold water; add the potatoes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork-tender, about 15 minutes. Drain and let cool slightly, then cut into halves or quarters depending on the size
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Preheat a grill to medium high.
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Drizzle the potatoes and red pepper strips with olive oil and season with salt and pepper. Transfer to the grill and cook until charred and cooked through, 8 to 10 minutes (see Cook’s Note). Chop the peppers once cool enough to handle.
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For the steak: Season the steaks on all side by drizzling with olive oil, then sprinkling on salt and a few grinds of pepper. Place the thyme on the grill and immediately place the steaks over the top. Cook on one side for about 4 minutes, then flip, discarding the thyme, and grill for another 3 minutes. Remove the steaks from the grill and gently tent with aluminum foil for 10 minutes.
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For the dressing: In a small bowl, whisk the mustard, vinegar, olive oil and sugar until the sugar granules dissipate into the dressing. Add the scallions and stir.
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Cut the meat off the bone and chop the steak into bite-size pieces. Toss them in a large bowl along with the potatoes and peppers. Mix, then drizzle over the dressing and toss. Serve warm or at room temperature.