Instructions: Cut potatoes in quarters lengthwise, then crosswise into 1/4 inch pieces.

Place in saucepan, barely cover with water, add 1 teaspoon salt and cook 10 minutes, until barely tender. Drain and set aside.

Combine cumin, chili powder, cayenne, 1/8 teaspoon black pepper and salt to taste in small bowl. Rub steak with 1 teaspoon of olive oil, then with spices.

Grill over high heat 5 minutes each side for medium-rare or place 3 inches from heat source and broil 5-6 minutes each side. Set aside.

Put beans, celery, onion and cilantro into mixing bowl. Add potatoes. In separate bowl, mix jalapeno, lime juice and remaining 2 tablespoons olive oil with salt and pepper to taste. Add dressing to bean mixture, toss. Slice steak on diagonal into 1/4 inch thick slices. Serve with salad.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.