Ingredients

1 pound new potatoes

1 pound beef sirloin steak

½ teaspoon salt

¼ teaspoon ground black pepper

8 cups mixed baby salad greens

1 pint cherry tomatoes, halved

2 tablespoons minced shallot

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

¼ teaspoon dried tarragon

Directions

Place potatoes into a pot, and fill with enough water to cover. Bring to a boil and cook until tender but still firm, about 10 minutes. Drain and cover to keep warm.

Preheat oven to broil or preheat a grill for medium-high heat. Season both sides of steak with salt and pepper. Broil or grill steaks for 6 to 8 minutes per side, or to desired doneness.

Meanwhile, whisk together oil, vinegar, mustard, and tarragon for dressing; season dressing to taste with salt and pepper.

Divide greens, tomatoes, and shallots among 4 plates. Cut warm, unpeeled potatoes into quarters; slice steak into 1/4 inch thick strips. Top salad greens with steak and potatoes; drizzle dressing over salads. Serve warm.