Steak-Spinach Salad With Sour-Cream Potatoes

Ingredients

• 2 tablespoons buttermilk 
• 0.3 cup chives fresh chopped
• 0.5  juice of lemon 
• 4 servings kosher salt and pepper freshly ground
• 3 tablespoons olive oil plus more for brushing
• 1 large onion red thick sliced into rings
• 2 medium russet potatoes 
• 0.8 pound rump steak boneless
• 0.5 cup cup heavy whipping cream sour
• 6 ounces regular spinach chopped
• 2 tablespoons steak sauce 

Equipment

• bowl
• oven
• grill
• cutting board

Directions

1. Preheat the oven to 400 degrees F. Pierce the potatoes with a fork and brush with olive oil.
2. Bake directly on the oven rack until tender, about 1 hour. Cool slightly, then cut into chunks.
3. Mix the sour cream, buttermilk, chives and lemon juice in a large bowl and season with salt and pepper. Stir in the potatoes.
4. Meanwhile, preheat a grill to high.
5. Brush the steak and onion rings with olive oil and season with salt and pepper. Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4 to 5 more minutes for medium-rare. Grill the onion rings until charred, about 2 minutes per side.
6. Transfer the steak and onion rings to a cutting board and let rest 5 minutes.
7. Roughly chop the onion rings and toss with the spinach, steak sauce, 3 tablespoons olive oil, and salt and pepper to taste in a bowl. Thinly slice the steak. Divide the salad among plates, top with the steak and serve with the potatoes.
8. Photographs by Kate Sears