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Havana Grilled Beef Potato Salad
6 servings
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
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
1/2 cup chopped fresh cilantro
3/4 cup prepared white wine vinaigrette
2 cans (15 ounces each) black beans, rinsed, drained
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 grill 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.
Recipe from
Potato
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