This steak and potato salad is a light and flavorful way to savor red mean in the spring and summer ....

Ingredients

• 1 lb. small new potatoes, halved
• Kosher salt and freshly ground black pepper
• Champagne Vinaigrette
• 2 tsp. canola oil
• 1.25 lb. New York strip steak
• 4 c. arugula
• 2 c. torn watercress
• 2 scallions, sliced
• 1/4 c. torn fresh dill
• 3 oz. goat cheese, crumbled (about 3/4 cup)

Method

1. Place potatoes in a medium saucepan and cover with cold salted water by 2 inches. Cover and bring to boil, reduce heat and simmer until tender, 8 to 10 minutes. Drain and toss with 1/3 cup vinaigrette in a bowl. Let sit, stirring occasionally, until the dressing is absorbed.
2. Meanwhile, heat oil in heavy bottomed skillet over medium-high heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, partially covered, until the internal temperature registers 130C (medium-rare), 5 to 7 minutes per side, or to desired degree of doneness. Remove to a plate and allow to rest 5 minutes before slicing.
3. Add arugula, watercress, scallions, dill, and remaining vinaigrette to potatoes; gently toss to combine. Season with salt and pepper.
4. Serve with steak and sprinkle with goat cheese.
5. To make the champagne vinaigrette, whisk together 1/4 cup olive oil, 2 tablespoons Champagne vinegar, 1 1/2 teaspoons whole-grain Dijon mustard, 1 minced small garlic clove, and 3/4 teaspoon sugar. Season with salt and freshly ground black pepper.

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