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Here's what you will need to make Steak and Purple Potato Salad, which is the Food section's Dinner in (40) Minutes recipe for this week.

The steak can be done on the grill or in a grill pan. Two things you might not have on hand are purple potatoes and piment d'espelette. The potatoes can be found in greater numbers in the fall, but we found some at the Greenbelt Consumer Coop (301-474-0522) and at Whole Foods Markets, mixed in with an assortment of fingerlings. They're pretty and have a slightly nutty flavor, but small Yukon Gold potatoes may be used substituted.

Piment d'espelette is a mild, piquant ground red chili pepper from the Basque region of France. It's available at La Cuisine in Alexandria (703-836-4435) and online at If you can't get it, use chipotle powder or ancho chili powder instead.

And if you're so inclined, try an Australian shiraz with the meal; that's what Wine columnist Dave McIntyre suggests.

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

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

4 to 6 large radishes (to taste)

6 scallions

2 to 3 tablespoons sherry vinegar (for best flavor; may substitute champagne vinegar)

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

Freshly ground black pepper

4 to 6 stems cilantro

6 to 8 cups mesclun greens

Questions or comments (such as other sources where you've found the piment d'espelette)? Leave them here and we'll check back often over the next 24 hours.

-- Bonnie Benwick

By The Food Section  |  August 4, 2009; 2:30 PM ET
Categories:  Recipes , Shopping  | Tags: Bonnie Benwick, Dinner in Minutes  
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