Preheat oven to 400 degrees. Pierce potatoes with fork and brush with evoo. Bake directly on oven rack until tender, about 1 hr. Cool slightly, then cut into chunks. Mix the sour cream, buttermilk, chives and lemon juice in a large bowl and season with salt and pepper. Stir in the potatoes.
Meanwhile, preheat a grill to high. Brush the steak and onion rings with evoo and season with salt and pepper. Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4-5 more minutes for medium-rare. Grill the onion rings until charred, about 2 minutes per side. Transfer steak and onions to a cutting board and rest 5 minutes.
Roughly chop the onion rings and toss with the spinach, steak sauce, 3 tbsp evoo and salt and pepper to taste in a bowl. Thinly slice the steak. Divide the salad among plates, top with the steak and serve with potatoes.
Originally Submitted
8/22/2012
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