1. For the dressing: Whisk all the ingredients together in a bowl until well combined; set aside.
2. For the salad: Pat the steak dry with paper towels and season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Brown the steak well on the first side, about 3 minutes. Flip the steak, reduce the heat to medium, and continue to cook until the center of the steak registers 120 to 125 degrees on an instant-read thermometer (for medium-rare), 5 to 7 minutes longer.
3. Transfer the steak to a carving board, tent loosely with foil, and let rest for 10 minutes. Cut the steak across the grain into 1/4-inch-thick slices.
4. Meanwhile, toss the potatoes with the remaining 1 teaspoon oil in a large microwave-safe bowl. Cover and microwave on high until the potatoes are tender, 5 to 10 minutes, stirring the potatoes halfway through the cooking time.
5. Return the skillet to medium-high heat until just smoking. Add the potatoes in a single layer and cook until well browned on both sides, about 5 minutes. Season with salt and pepper to taste.
6. Whisk the dressing to recombine. Toss the lettuce and onion with 1/2 cup of the dressing, then divide it among four plates. Arrange the steak and potatoes on top of the salads, drizzle with the remaining dressing, and serve.
To Make Ahead: The dressing can be refrigerated in an airtight container for up to 4 days; whisk to recombine and season with additional salt and pepper to taste before using.
Questions? Email Julie Levanway.
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