Steak & Purple-Potato Salad , This colorful salad inspired by salpicón, a favorite dish in Chile, is hearty enough to be a main course any night of the week. Serve it on a bed of mixed greens. We've changed the flavors somewhat so the ingredients are easily found here. Servings: 2 servings, about 2 1/2 cups each Total Time: 40 minutes Ease of Preparation: Easy Health: Low Sat Fat, Low Cholesterol, Heart Healthy Ingredients: 1 teaspoon lime juice 1 teaspoon chili powder 1/2 teaspoon salt , divided 1 clove garlic , mashed into a paste 8 ounces sirloin steak , trimmed 3/4 pound small purple potatoes , scrubbed 2 tablespoons sherry vinegar 1 tablespoon extra-virgin olive oil 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground pepper 4 each large radishes , sliced 3 each scallions , thinly sliced 1/4 cup chopped fresh cilantro Steps: 1: Mix lime juice, chili powder, 1/4 teaspoon salt and garlic in a small bowl to form a paste; rub onto both sides of steak. Refrigerate the steak. 2: Place potatoes in a large pot, cover with water and bring to a boil over high heat. Cook until tender when pierced with a fork, 15 to 20 minutes, depending on the size of the potatoes. Drain, let cool for 10 minutes, then quarter. 3: While the potatoes cool, preheat grill or grill pan over medium-high heat. Oil the grill rack or pan (see Tip). Grill the steak, turning once, until an instant-read meat thermometer inserted into the thickest part registers 140°F, about 10 minutes total on the grill or 16 to 20 minutes in a grill pan. Let rest for 5 minutes, then cut into 1/4-inch-thick slices. 4: Whisk vinegar, oil, cumin, pepper and the remaining 1/4 teaspoon salt in a large bowl. Add the steak and any accumulated juices, the potatoes, radishes, scallions and cilantro; gently toss to coat. Nutrition: (Per serving) Calories - 360 Carbohydrates - 34 Fat - 12 Saturated Fat - 3 Monounsaturated Fat - 7 Protein - 27 Cholesterol - 42 Dietary Fiber - 4 Potassium - 413 Sodium - 660 Nutrition Bonus - Vitamin C (70 daily value), Zinc (27 dv), Iron (20 dv), Vitamin A (15 dv). Prepare through Step 3, cover and refrigerate for up to 1 day. Toss the steak and potatoes with the dressing and vegetables (Step 4) just before serving. Look for purple potatoes in well-stocked markets or substitute small yellow-fleshed potatoes, such as Yukon Golds. To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)
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