Skip to main content

Recipe: little havana grilled beef and potato salad

little havana grilled beef and potato salad recipe image
Little havana grilled beef and potato salad serving suggestion

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.