Warm Potato and Steak Salad (Cooking Light- April 2013)

By KDCooks

Ingredients

• 1 pound new potatoes or fingerling, quartered
• 1 tablespoon extra-virgin olive oil
• 2 (6-ounce) beef tenderloin steaks, trimmed
• 1/2 teaspoon salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 3 bacon slices
• 2 teaspoons all-purpose flour
• 1/4 cup white wine vinegar
• 3 tablespoons water
• 2 teaspoons sugar
• 1 teaspoon Dijon mustard
• 1/3 cup shaved celery
• 2 tablespoons thinly sliced green onions
• 3 cups baby arugula

Preparation

Step 1

1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat to medium, and simmer 12 minutes or until tender; drain.

2. While potatoes cook, heat a medium skillet over medium-high heat.
Add olive oil to pan; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Cut across the grain into slices.

3. Cook bacon in skillet until crisp; remove bacon from pan, reserving 1 1/2 tablespoons drippings in pan. Crumble bacon, and set aside. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and flour to pan; cook 30 seconds, stirring constantly. Stir in vinegar, 3 tablespoons water, sugar, and mustard; cook 1 minute or until slightly thickened. Remove from heat; stir in potatoes, steak, bacon, celery, and green onions. Toss with arugula.