Grilled Steak and Potato Salad

Ingredients

• 1 tablespoon balsamic vinegar 
• 1 teaspoon pepper black freshly ground
• 4 servings pepper black freshly ground to taste
• 2 tablespoons cilantro leaves fresh chopped
• 5 ounce the salad mixed rinsed drained
• 0.8 cup mustard 
• 0.5 pound baby potatoes red cut in half ( 8 small potatoes)
• 2 tablespoons olive oil divided
• 1  bell pepper red cored seeded
• 1  onion red 1-inch-thick sliced into rounds
• 2 tablespoons rosemary leaves fresh divided
• 4 servings sea salt to taste
• 14 ounce new york strip steak thick

Equipment

• baking sheet
• oven
• grill
• aluminum foil

Directions

1. Preheat oven to 40
2. Coat steak on both sides with 1 tablespoon olive oil and balsamic vinegar. Rub 1 teaspoon pepper and half of rosemary onto both sides; let stand about 30 minutes.
3. Toss potato with remaining 1 tablespoon olive oil and rosemary, and add sea salt and pepper.
4. Spread in a single layer on a rimmed baking sheet.
5. Bake at 400 for 20 to 25 minutes or until golden brown, stirring occasionally.
6. Grill bell pepper and onion, uncovered, over medium-high heat, 3 to 4 minutes on each side. Season steak on both sides with sea salt. Grill steak, uncovered, over medium-high heat 4 to 5 minutes on each side.
7. Remove from hottest part of grill, and cook, covered, another 4 to 5 minutes or until temperature registers 130 for medium rare.
8. Remove steak from grill; cover loosely with foil, and let stand 5 to 10 minutes before slicing. (Meat will continue to cook.)
9. Slice steak into 1/2-inch slices, and toss with potato, grilled vegetables, baby greens, cilantro, and Mustard Vinaigrette. Divide evenly onto plates.
10. Serve warm.