- (1 lb) new potatoes
- (1 lb) grassfed sirloin steak
- (1/2 tsp) salt
- (1/4 tsp) ground black pepper
- (8 cups) salad greens of your choice
- (1 cup) cherry tomatoes, halved
- (2 Tbsp) shallot, minced
- (1 Tbsp) red wine vinegar
- (1 tsp) dijon mustard
- (1 Tbsp) fresh dill
- (1 Tbsp, or to taste) fresh tarragon
Place potatoes into a pot, fill with enough water to cover. Bring to a boil and cook until tender but still firm, about 10 minutes. Drain and cover to keep warm.
Preheat oven to broil or preheat grill for medium-high heat. Season both sides of steak with salt and pepper. Broil or grill steaks for 6-8 minutes per side, or to desired doneness.
Meanwhile, whisk together oil, vinegar, mustard, tarragon and dill. Season dressing to taste with salt and pepper.
Divide greens, tomatoes, and shallots among 4 plates. Cut warm, unpeeled potatoes into quarters; slice steak into 1/4 inch thick strips. Top salad greens with steak and potatoes; drizzle dressing over salads. Serve warm.