Recipe for Little Havana Grilled Beef Potato Salad 
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Yield:
6 servings
Ingredients:
Amount Ingredient
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
INGREDIENTS
1 x beef top round steak, cut 1 inch thick
(about 1-1/2 pounds)
2 lb medium unpeeled potatoes
(about 2-1/2-inch diameter),
such as yellow flesh or round reds
2 tsp ground cumin
Salt and pepper
3/4 cup prepared white wine vinaigrette
2 can (15 ounces each) black beans, rinsed, drained
Instructions:
Instructions: DIRECTIONS
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 grid 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.

This recipe is courtesy of www.potatohelp.com the website of the U.S. Potato Board.

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