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Little Havana Grilled Beef & Potato Salad
Red Potatoes

Ingredients:
Makes six servings 2 pounds medium unpeeled Wisconsin potatoes (about 2-1/2-inch diameter), such as yellow flesh or round reds 2 teaspoons ground cumin Salt and pepper 1 beef top round steak, cut 1-inch thick (about 1-1/2 pounds) 3/4 cup prepared white wine vinaigrette 2 cans (15 ounces each) black beans, rinsed, drained 1/2 cup chopped fresh cilantro

Instructions:
Cut potatoes crosswise in half; place in microwave-safe dish with 1 cup water. Cover and microwave on high 10-14 minutes or until almost tender, re-arranging once. Immediately rinse under cold running water; drain well. Meanwhile, combine cumin and salt and pepper; press evenly onto beefsteak. Place steak on grill over medium, ash-covered coals. Grill, uncovered, 16-18 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 5-7 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. All materials courtesy of Family Features. Find more health information, as well as recipes and purchasing tips, at www.EatWisconsinPotatoes.com

5/2/2013