30-Minute Steak and Potato Salad

To microwave potatoes, toss potatoes with 1-1/2 tablespoons oil in large microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until potatoes are tender, 5 to 10 minutes, shaking bowl halfway through.

Meanwhile, to prepare steaks, pat steaks dry with paper towels and rub salt and pepper into the steak. Rub each side of steaks with 1/2 teaspoon canola oil. 

Heat remaining 1/2 tablespoon oil in 12-inch skillet over medium-high heat until just smoking.  

Lay steaks in pan, leaving 1/4 inch between them.  Cook, not moving steaks, until well browned, about 4 minutes. Using tongs, flip steaks and continue to cook until instant-read thermometer inserted in center registers 120 degrees for rare to medium-rare, 3 to 7 minutes.  Remove steaks to platter and tent loosely with foil while the potatoes and salad.

For potatoes, return skillet to high heat until just smoking. Add microwaved potatoes and cook until well browned, about 5 minutes.  Meanwhile, prepare the onion and lettuce while the potatoes are browning in the skillet. When potatoes are fully browned, season with salt and pepper to taste. 

To assemble salad, toss lettuce, red onion and mushrooms with 1/2 cup Bistro-Style Mustard Vinaigrette and divide among individual plates. Arrange potatoes on salads; sprinkle with Parmesan. Slice steak thinly against grain, discarding any fat and lay on top of salads. Pass remaining vinaigrette, separately.