Grilled Steak and Potato Salad

Place potatoes in a pot, cover with cold salted water and bring to a boil. Boil for 8 to 10 minutes or until tender but firm. Drain well and place in a large bowl. Add onion and orange pepper.
Meanwhile, preheat barbecue grill to medium-high. Place steaks in a shallow dish and drizzle with 1 tbsp (15 mL) oil. Sprinkle with garlic, thyme and half of each of the salt and pepper. Turn to coat both sides. Grill steak, turning once, for about 5 minutes for medium-rare or to desired doneness. Transfer to a cutting board and let stand for 2 minutes, then thinly slice. Add to potato mixture.
In a small bowl, whisk together vinegar, horseradish and remaining oil, salt and pepper. Drizzle over potato mixture. Add basil and toss gently to combine. Spread arugula on a serving platter and spoon salad over top.
Tip: This salad can be served warm or at room temperature. The bed of arugula absorbs the flavor of the salad as it sits.
Courtesy of Best of Bridge Weekday Suppers by Sylvia Kong & Emily Richards © 2018 www.robertrose.ca.
Reprinted with permission. Available where books are sold.

Image credit: Matt Johnannsson, Reflector Inc.