herbed steak with "potato salad"...

the goods:

1 pound fingerling or other small potatoes

1 pound flank steak, patted dry

2 tablespoons plus 2 and 1/2 teaspoons extra-virgin olive oil

1 tablespoon chopped fresh rosemary leaves

2 garlic cloves, finely chopped

2 teaspoons balsamic vinegar

6 ounces mixed greens

Heat broiler with rack in second highest position. In a medium pot, bring potatoes to a boil in salted water over high. Reduce heat and cook at a rapid simmer until tender when pierced with a knife, 8 minutes. Dr5ain potatoes; halve lengthwise.

Place steak on a broilerproof rimmed baking sheet. Season with salt and pepper. In a small bowl, combine 1 tablespoon plus 2 teaspoons oil, rosemary, and garlic, pour over steak, turning to coat. Broil until steak is medium-rare, 7 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes before slicing against the grain.

Meanwhile, in pot, heat 1 and 1/2 teaspoons oil over medium-high. Add potatoes, season with salt and pepper, and cook, stirring occasionally, until browned and crisp, 8 minutes. In a medium bowl, whisk together vinegar and 2 teaspoons oil; season with salt and pepper. Add potatoes and mixed greens; toss to combine. Serve with steak.