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 H-E-B
Recipes
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6 servings Prep Time: 10 minutes Cook Time: 20 minutes |
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recipe categories / salads / potato  Little Havana Grilled Beef Potato Salad Courtesy of National Potato Promotion Board, potatohelp.com Ingredients: 1 (1 1/2 pounds) beef top round steak, cut 1-inch thick 2 pounds medium unpeeled potatoes (about 2 1/2-inch diameter), such as yellow flesh or round reds 2 teaspoons ground cumin salt pepper 3/4 cup prepared white wine vinaigrette 2 (15 ounce) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro Directions: 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. |
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