Steak with Potato-Radish Salad

By hicksofmarvin

Ingredients

• 1 pound small Yukon gold potatoes, cut in half crosswise
• 1 1/2 teaspoons kosher salt, divided
• 1 (8-ounce) package sugar snap peas Coupons
• 3/4 cup torn fresh mint
• 1/2 cup sour cream
• zest and juice of 1 lime
• 1/4 cup extra-virgin olive oil, divided
• 1 1/2 teaspoons black pepper, divided
• 4 small radishes, thinly sliced (about 1/2 cup)
• 1 1/2 pounds trimmed hanger steak

Details

Servings 4
Preparation time 25mins
Cooking time 60mins
Adapted from realsimple.com

Preparation

Step 1

DIRECTIONS

Preheat oven to 400°F.

Boil the potatoes in salted water until fork-tender, 15 minutes. Remove with a slotted spoon and set aside.

Bring the cooking liquid back to a boil. Add the sugar snap peas and cook, 3 minutes. Drain and rinse. Cut in half and reserve.

Stir together the mint, sour cream, lime zest, lime juice, 2 tablespoons of the olive oil, 1 teaspoon of the salt,½ teaspoon of the pepper, and 1 tablespoon water in a medium bowl. Toss together with the potatoes, radishes, and sugar snap peas, stirring to coat.

Heat the remaining olive oil in a large ovenproof skillet over medium-high. Sprinkle the remaining salt and pepper over the steak. Cook until an instant-read thermometer inserted in the thickest part of the steak registers 130° F, 4 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain. Serve with the potato-radish salad.