Little Havana Grilled Beef & Potato Salad
Sharyn Hill, NEW MEXICO
Total Preparation and Cooking Time: 30 Minutes Makes 6 servings
|
1
|
|
beef top round steak, cut 1 inch thick (about 1-1/2 pounds)
|
|
2
|
|
pounds medium unpeeled potatoes (about 2-1/2-inch
diameter), such as yellow flesh or round reds
|
|
2
|
|
teaspoons ground cumin
|
|
|
|
Salt and pepper
|
|
3/4
|
|
cup prepared white wine vinaigrette
|
|
2
|
|
cans (15 ounces each) black beans, rinsed, drained
|
|
1/2
|
|
cup chopped fresh cilantro
|
1. Cut potatoes crosswise in half; place in microwave-safe dish with 1 cup
water. Cover; microwave on HIGH 10 to 14 minutes or until almost tender,
rearranging once. Rinse under cold running water; drain well.
2. Meanwhile combine cumin and salt and pepper; press evenly onto beef steak.
Place steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18
minutes for medium rare doneness, turning occasionally. Remove; let stand 5
minutes.
3. About 5 minutes before steak is done, brush potatoes with some of the
vinaigrette. Place on grid. Grill 5 to 7 minutes or until golden brown, turning
occasionally.
4. Carve steak into thin slices. Combine beef, potatoes, beans, cilantro and
remaining vinaigrette; toss gently. Serve immediately.