Chilean Beef and Purple Potato Salad

Chilean Beef and Purple Potato Salad
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 1 ½ pounds flank steak, trimmed
  • Cooking spray
  • ½ cup thinly sliced celery
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon cumin seeds, toasted
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon ground cumin
  • + 17 more ingredients
    • Beef:
    • Dressing:
    • Remaining ingredients:
    • 1/8 teaspoon garlic powder
    • 1 teaspoon olive oil
    • Vegetables:
    • 2 pounds purple potatoes
    • 1 ½ cups fresh corn kernels (about 3 ears)
    • ½ teaspoon salt
    • 1 tablespoon olive oil
    • ¼ teaspoon freshly ground black pepper
    • 3 tablespoons fresh lime juice
    • ¼ teaspoon hot sauce
    • ½ teaspoon salt
    • 1 cup diced red bell pepper
    • 1 tablespoon chili powder
    • 3 tablespoons chopped green onions

To prepare beef, combine first 6 ingredients in a large zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. To prepare the vegetables, place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or just until tend...

View full recipe at My Recipes

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