little havana grilled beef and potato salad
- 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 yello flesh or round reds
- 2 teaspoons ground cumin
- Salt & Pepper
- 3/4 cup prepared white wine vinaigrette
- 2 cans (15 ounces each) black beans, rinsed, drianed
- 1/2 cup chopped fresh cilantro
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.
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.
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.
Carve steak into thin slices. Combine beef, potatoes, beans, cilantro and remaining vinaigrette in large bowl; toss gently. Serve immediately.
Nutrition information per serving: 462 calories; 7 g fat; 72 mg cholesterol; 332 mg sodium; 61 g carbohydrate; 39 g protein; 8.3 mg niacin; 1.1 mg vitamin B6; 2.1 mcg vitamin B12; 6.9 mg iron; 6.4 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.