Skirt Steak with Corn, Potato, and Smoked Mozzarella Salad

Ingredients

• 1½ pounds (680 g) fingerling potatoes, halved or quartered if large
• 1 tablespoon olive oil
• 1½ pounds (680 g) skirt steak
• 1 teaspoon dried oregano
• Kosher salt and freshly ground black pepper
• 2 cups (290 g) corn kernels, from 2 cobs
• 4 ounces (115 g) smoked mozzarella, cut into ½-inch (12-mm) cubes
• ⅓ cup Cidery Dijon Vinaigrette
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons chopped fresh chives

Instructions

1. Fill a steamer pot with 1 inch (2.5 cm) of water and fit it with the steamer insert. Cover and bring to a boil, then add the potatoes. Cook until easily pierced with a fork, 14 to 18 minutes. Set aside to cool to room temperature while you cook the steak.
2. Heat the olive oil in a large skillet over medium-high heat. Place the steak on a plate and season evenly with the oregano and 1 teaspoon each salt and pepper. For medium-rare, cook until an instant-read thermometer inserted into the thickest part registers 130°F (55°C), 2 to 4 minutes per side; cook longer if desired.
3. Transfer the steak to a cutting board and tent with aluminum foil. Rest for 5 minutes, allowing the temperature to reach 135°F (57°C), then slice.
4. Toss the cooled potatoes with the corn, smoked mozzarella, vinaigrette, parsley, basil, chives, 1½ teaspoons salt, and 1 teaspoon pepper. Serve alongside the sliced steak.