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Little Havana Grilled Beef & Potato Sala




Source of Recipe


Heidi


List of Ingredients




Little Havana Grilled Beef & Potato Salad



Ingredients:
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



Recipe



Instructions:
1. Cut potatoes crosswise in half; place in microwave-safe dish
with 1 cup water. Cover and microwave on HIGH 10 to 14 minutes or
until almost tender, rearranging once. Immediately 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 around steak. 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 in large bowl; toss gently. Serve
immediately.

Makes 6 servings.