Little Havana Grilled Beef Potato Salad
1 1/2 pounds beef top round steak – cut 1 inch thick
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
30 ounces canned black beans – rinsed, drained
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.
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.
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.
Carve steak into thin slices. Combine beef, potatoes, beans, cilantro and remaining vinaigrette in large bowl; toss gently. Serve immediately.