Steak Salad With Harissa Potatoes and Crunchy Radishes
The thing that makes this steak salad so great is that it’s equally as delicious served warm for dinner as it is prepped overnight and eaten cold for lunch the next day. The potatoes only get better as they hang out in the harissa vinaigrette, which does double duty as a dressing for the salad. (Harissa pastes vary greatly in their relative spiciness and funkiness, so try a few different brands to figure out which you like best. And remember: when incorporating into dressings, stir it in little by little until it tastes right.) If saving for lunch, the key to unwilted greens is all in the proper layering technique: Pack them on top of the cooled steak and potatoes, and wait until the very last moment to toss or shake it all together. This dish is part of the Bon Appétit Guide to Actually Enjoying Your Lunch at Work. Find more recipes, tips, and tricks here.
- ½ cup kosher salt, plus more
- 10 oz. skirt steak, trimmed
- 7 Tbsp extra-virgin olive oil, divided
- 6 Tbsp. harissa paste, divided
- 2 large handfuls of baby mustard greens, arugula, or spinach
- 4 radishes, thinly sliced
- Freshly ground black pepper
Place potatoes in a medium saucepan, cover with 3 qt. water and ½ cup kosher salt, and bring to a simmer over medium-high heat. Cook, uncovered, until potatoes are tender when pierced with a fork, 12–14 minutes. Drain potatoes and transfer to a plate. Let sit until cool enough to handle.
Meanwhile, cut steak in half crosswise. Season all over with kosher salt. Transfer steak to a shallow bowl and add 2 Tbsp. oil and 2 Tbsp. harissa. Using tongs, turn to coat. Let steak sit at least 15 minutes and up to 24 hours.
Whisk together vinegar and 3 Tbsp. oil in a medium bowl. Gradually whisk in 2 Tbsp. Taste the dressing. If it’s pungent and strong, stop there; if you feel like it could take a bit more heat and flavor, add remaining 2 Tbsp. Add potatoes to dressing, smashing them lightly with your hands to expose some of the flesh so it can soak up some of the vinaigrette.
Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Cook steak in a single layer, undisturbed, until well charred, 3–4 minutes. Turn steak and continue to cook until other side is charred, 2–3 minutes longer. Transfer steak to a cutting board. Let rest for a few minutes, then thinly slice against the grain.
If packing for lunch, divide potatoes and harissa dressing between 2 airtight containers. Layer sliced steak over potatoes. Divide greens and radishes between containers. Season with sea salt and a few cranks of pepper. Nestle 1 lemon wedge into each. Cover and chill until lunchtime.
Let container sit at room temperature for 15 minutes before eating so oil loosens up and meat isn’t fridge-cold. Squeeze lemon wedge over, reseal container, and shake to coat everything in dressing. Transfer steak salad to a bowl if desired.
Do Ahead: Steak salad can be assembled 3 days ahead. Keep chilled.