Roasted Potato & Grilled Beef Salad

Ingredients

• 1 kg small red potatoes unpeeled, cut into 1“ pieces
• 1 tablespoon olive oil
• pinch salt & freshly ground pepper
• 6 cloves garlic
• 3 beef ribeye steaks
• 1/3 cup red onion finely chopped
• 2 tablespoons White wine vinegar
• 2 tablespoons grainy mustard
• 1/2 cup sour cream
• 1/2 cup fresh chives sliced
• 2 tablespoons honey
• 1/2 teaspoon Freshly ground pepper

Instructions

1. Preheat oven to 375 F. Toss potatoes, oil, salt and pepper and garlic together on a large greased (or parchment paper-lined) baking sheet. Roast, uncovered, for about 50 minutes, turning once during cooking, until golden and tender.
2. Preheat a barbecue to medium-high or heat a large pan over medium-high heat. Brush each steak with a little oil. Season with salt and sprinkle liberally with pepper. Cook steaks for about 4-5 minutes each side. Seat aside for at least 10 minutes to rest. Cut each steak into very thin slices. Set aside.
3. To make dressing:
4. Combine the vinegar, mustard, sour cream, chives, honey and fresh ground pepper in a large bowl.
5. Add the potatoes, sliced steak and chopped onions; toss gently to coat.