Steak with potato salad
Description
A simple dish to prepare. Sauté poblano peppers for 5 minutes until they develop a blistered crust. Transfer the chilies to a bowl, cover with plastic wrap, and let cool. Peel off the skin, remove stems and seeds. Rinse, then slice into strips. Meanwhile, place diced potatoes into a microwave-safe bowl. Mix the vegetables with 1 teaspoon of salt and cover with plastic wrap. Microwave for 4–5 minutes until cooked through. Heat oil in a large 10- or 12-inch skillet over medium heat. Finely chop onion and sauté for about 5 minutes until golden. Remove from heat, mix in the poblanos, add vinegar and oregano, season with pepper. Mix thoroughly. Add the cooked potatoes and cilantro. Sear the steak in a skillet or on a grill. Let rest for 5 minutes, then slice thinly. Arrange salad leaves on a plate, top with meat and vegetables, and drizzle with sauce. Serve immediately, chilled.