Steak With Potato-Radish Salad

Ingredients

• 1 pound small Yukon gold potatoes, cut in half crosswise

• 1½ teaspoons kosher salt, divided

• 1 (8-ounce) package sugar snap peas

• ¾ cup torn fresh mint

• ½ cup sour cream

• zest and juice of 1 lime

• ¼ cup extra-virgin olive oil, divided

• 1½ teaspoons black pepper, divided

• 4 small radishes, thinly sliced (about ½ cup)

• 1½ pounds trimmed hanger steak

Nutrition

Calories 630calories

Fat 33g

Sat Fat 11g

Cholesterol 175mg

Sodium 1960mg

Protein 54g

Carbohydrate 25g

Sugar 5g

Fiber 4g

Iron 6mg

Calcium 137mg

Directions

1. Preheat oven to 400°F. Boil the potatoes in salted water until fork-tender, 15 minutes. Remove with a slotted spoon and set aside.

2. Bring the cooking liquid back to a boil. Add the sugar snap peas and cook, 3 minutes. Drain and rinse. Cut in half and reserve.

3. Stir together the mint, sour cream, lime zest, lime juice, 2 tablespoons of the olive oil, 1 teaspoon of the salt, ½ teaspoon of the pepper, and 1 tablespoon water in a medium bowl. Toss together with the potatoes, radishes, and sugar snap peas, stirring to coat.

4. Heat the remaining olive oil in a large ovenproof skillet over medium-high. Sprinkle the remaining salt and pepper over the steak. Cook until an instant-read thermometer inserted in the thickest part of the steak registers 130° F, 4 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain. Serve with the potato-radish salad.

Yields: Serves 4