Cuban-Style Grilled Beef & Potato Salad

Name: Cuban-Style Grilled Beef & Potato Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Top Round Steak; Yukon Gold potatoes; ground cumin; white wine viniagrette; black beans; fresh cilantro

Get this Cuban-style recipe. Beef Top Round Steak is grilled with potato slices, served with black beans and a white wine vinaigrette.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 6

Cook Mode

Ingredients

1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)
1-1/2 pounds medium unpeeled potatoes (about 2-1/2-inch diameter), such as yellow flesh or round reds
2 teaspoons ground cumin
3/4 cup prepared white wine vinaigrette
2 cans (15 ounces) black beans, drained and rinsed
1/2 cup chopped fresh cilantro leaves

Preparation

Step 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 in colander.
Step 2

Meanwhile, combine cumin and salt and pepper, as desired; press evenly onto beef Top Round Steak. Place steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. Do not overcook.
Step 3

About 5 minutes before steak is done, brush potatoes with some vinaigrette. Place on grid around steak. Grill 5 to 7 minutes or until golden brown, turning occasionally.
Step 4

Combine potatoes, beans, cilantro and remaining vinaigrette in large bowl; toss gently. Carve steak into thin slices. Top potato salad with beef. Serve immediately.

Nutrition Information

572 Calories

0 %*

2.9g SAT FAT

0 %DV**

52g PROTEIN

0 %DV

8.1 mg IRON

0 %DV

8.3 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 572 Calories; 112.5 Calories from fat; 12.5g Total Fat (2.9 g Saturated Fat; 0.2 g Trans Fat; 0.7 g Polyunsaturated Fat; 2.4 g Monounsaturated Fat;) 110 mg Cholesterol; 653 mg Sodium; 64 g Total Carbohydrate; 13.2 g Dietary Fiber; 52 g Protein; 8.1 mg Iron; 1665 mg Potassium; 13.9 mg NE Niacin; 1.7 mg Vitamin B₆; 2.9 mcg Vitamin B₁₂; 8.3 mg Zinc; 41.4 mcg Selenium; 1706 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.