LITTLE HAVANA GRILLED BEEF & POTATO SALAD

Little Havana Grilled Beef & Potato Salad --
Lean Cut
  • Total Recipe Time: 30 minutes
  • Makes 6 servings

INGREDIENTS

  1. 1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)
  2. 2 pounds medium unpeeled potatoes (about 2-1/2-inch diameter), such as yellow flesh or round reds
  3. 2 teaspoons ground cumin
  4. Salt and pepper
  5. 3/4 cup prepared white wine vinaigrette
  6. 2 cans (15 ounces each) black beans, rinsed, drained
  7. 1/2 cup chopped fresh cilantro

INSTRUCTIONS FOR LITTLE HAVANA GRILLED BEEF & POTATO SALAD

  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, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. Do not overcook. 
  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.
Comments (1)
Usage Guidelines.

Anonymous

we use red pepper and a little less chili powder. My kids love this dish!