Steak And Purple Potato Salad

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Washington Post


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1/2 lime

2 medium cloves garlic

1 teaspoon salt

2 teaspoons piment d'espelette (may substitute chipotle powder or ancho chili powder)

12 ounces top sirloin steak

4 to 6 large radishes (to taste)

1 pound small Peruvian purple potatoes (may substitute small Yukon Gold potatoes; see headnote)

6 scallions

2 to 3 tablespoons sherry vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/2 cup leaves from 4 to 6 stems cilantro

6 to 8 cups mesclun greens

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