At a Glance
- Prep Method: BBQ
- Yield: 6
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
This was one of the winning recipe from the 2001 Beef and Potato Cookoff. It is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.
*This recipe fits Gluten Free standards, but please check the ingredient list of the starred prepared products.
Ingredients
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 yellow flesh or round reds
2 teaspoons ground cumin
Salt and pepper
1/2 cup chopped fresh cilantro
3/4 cup prepared white wine vinaigrette*
2 cans (15 ounces each) black beans, rinsed, drained
Preparation
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.
2. 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.
3. 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.
4. Carve steak into thin slices. Combine beef, potatoes, beans, cilantro and remaining vinaigrette in large bowl; toss gently. Serve immediately.
Calories: 462 Fat: 7g Cholesterol: 72mg Sodium: 332mg Carbohydrates: 61g Protein: 39g
