Cuban-Style Grilled Beef & Potato Salad

• 30 min
• 4 SERVINGS
• 570 Cal
• 52 g Protein

Ingredients:

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

Cooking:

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 in colander.
2. Meanwhile, combine cumin and salt and pepper, as desired; press evenly onto beef Top Round 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 vinaigrette. Place on grid around steak. Grill 5 to 7 minutes or until golden brown, turning occasionally.
4. Combine potatoes, beans, cilantro and remaining vinaigrette in large bowl; toss gently. Carve steak into thin slices. Top potato salad with beef. Serve immediately.