Ingredients
- 2 pounds medium unpeeled Wisconsin potatoes such as yellow flesh or round reds, about 2 1/2-inch diameter
- 2 teaspoons Ground cumin
- Salt and pepper
- 1 inch beef top round steak cut 1thick (about 1 1/2 pounds)
- 3/4 cup prepared white wine vinaigrette
- 2 ounces cans black beans rinsed, drained, 15each
- 1/2 cup chopped fresh cilantro
Servings:
Units:
Instructions
- Cut potatoes crosswise in half; place in microwavesafe 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 grill over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium rare doneness, turning occasionally. Remove; let stand 5 minutes.
- 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 - toss gently. Serve immediately.
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