- 1 1/2 pounds small red new potatoes
- 1/2 pound green beans, cut into 1 1/2-inch lengths
- Two 1-pound strip steaks, about 1-inch thick
- Freshly ground pepper
- 3 tablespoons sherry vinegar
- 1 teaspoon whole-grain mustard
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 head romaine lettuce (1 pound), cut crosswise into 1-inch ribbons
- 1 cup grape or cherry tomatoes
- 4 radishes, thinly sliced
- 2 carrots, coarsely grated
- 1 avocado, cut into 1/2-inch slices
- In a large saucepan, cover the potatoes with lightly salted water and bring to a boil. Cook the potatoes over high heat until tender, about 20 minutes. Drain and let cool, then quarter. Meanwhile, in a medium saucepan of boiling salted water, cook the green beans until crisp-tender, 5 to 6 minutes. Transfer the beans to a colander and refresh under cold water. Drain and pat dry.
- Preheat the broiler or light a grill. Season the strip steaks with salt and pepper and broil them about 8 inches from the heat source or grill directly over the fire for 10 to 12 minutes for medium-rare meat. Allow the steaks to rest for about 5 minutes, then slice crosswise 1/4-inch thick.
- In a glass jar, combine the sherry vinegar, mustard and oil. Cover the jar tightly with a lid and shake until the vinaigrette is emulsified.
- In a large bowl, toss the potatoes and beans with the lettuce, tomatoes, radishes and carrots. Pour two-thirds of the vinaigrette over the vegetables, season with salt and pepper and toss to coat. Add the remaining vinaigrette and the avocado, toss gently and mound the salad on plates. Arrange the steak over the salad and serve.
The prepared potatoes, beans, steak and vinaigrette can be refrigerated separately for up to 1 day. Serve the steak cold over the salad.
A medium-bodied, peppery Syrah or red Rhône blend with some bite will accent the smokiness in the grilled beef. Look for the a Shiraz from Australia or try a French Côtes-du-Rhône.