I had a friend once who made a Valentine’s Day escape right on her own back porch. Inspired by a Moroccan visit, she draped the porch in diaphanous fabrics and piled pillows and soft rugs onto the floor. She served a meal on trays and lit the room with dozens of candles.
Setting the stage is romantic, but so is cooking a simple meal for your sweetie. In fact, some experts say to keep your meal light so you don’t make yourself bloated and sleepy….for later….
Steak and Purple Potato Salad
1 tsp lime juice
1 tsp chili powder
1/2 tsp salt, divided
1 clove garlic, mashed into a paste
8 oz sirloin steak, trimmed
3/4 lb small purple potatoes, (see Tip), scrubbed
2 Tbs sherry vinegar
1 tsp extra-virgin olive oil
1/2 tsp ground cumin
1/4 tsp freshly ground pepper
4 large radishes, sliced
3 scallions, thinly sliced
1/4 cup chopped fresh cilantro
Mix lime juice, chili powder, 1/4 teaspoon salt and garlic in a small bowl to form a paste; rub onto both sides of steak. Refrigerate the steak.
Place potatoes in a large pot, cover with water and bring to a boil over high heat. Cook until tender when pierced with a fork, 15 to 20 minutes, depending on the size of the potatoes. Drain, let cool for 10 minutes, then quarter.
While the potatoes cool, preheat grill or grill pan over medium-high heat. Oil the grill rack (see Tip) or pan. Grill the steak, turning once, until an instant-read meat thermometer inserted into the thickest part registers 140° F, about 10 minutes total on the grill or 16 to 20 minutes in a grill pan. Let rest for 5 minutes, then cut into 1/4-inch-thick slices.
Whisk vinegar, oil, cumin, pepper and the remaining 1/4 teaspoon salt in a large bowl. Add the steak and any accumulated juices, the potatoes, radishes, scallions and cilantro; gently toss to coat.
Nutritional Information: Calories: 360, Fat: 12 g, Cholesterol 42 mg; Carbohydrates: 34 g, Protein: 27 g, Fiber: 4 g, Sodium: 660 mg, Potassium: 413 mg