• 2servings
  • 40minutes
  • 360calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, E
MineralsNatrium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) lime juice

  2. 1 teaspoon(s) chili powder

  3. 1/2 teaspoon(s) salt , divided

  4. 1 clove(s) garlic , mashed into a paste

  5. 8 ounce(s) sirloin steak , trimmed

  6. 3/4 pound(s) small purple potatoes , scrubbed

  7. 2 tablespoon(s) sherry vinegar

  8. 1 tablespoon(s) extra-virgin olive oil

  9. 1/2 teaspoon(s) ground cumin

  10. 1/4 teaspoon(s) freshly ground pepper

  11. 4 large radishes , sliced

  12. 3 scallions , thinly sliced

  13. 1/4 cup(s) chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Mix lime juice, chili powder, 1/4 teaspoon salt and garlic in a small bowl to form a paste; rub onto both sides of steak. Refrigerate the steak.

  2. Place potatoes in a large pot, cover with water and bring to a boil over high heat. Cook until tender when pierced with a fork, 15 to 20 minutes, depending on the size of the potatoes. Drain, let cool for 10 minutes, then quarter.

  3. While the potatoes cool, preheat grill or grill pan over medium-high heat. Oil the grill rack or pan (see Tip). Grill the steak, turning once, until an instant-read meat thermometer inserted into the thickest part registers 140 degrees F, about 10 minutes total on the grill or 16 to 20 minutes in a grill pan. Let rest for 5 minutes, then cut into 1/4-inch-thick slices.

  4. Whisk vinegar, oil, cumin, pepper and the remaining 1/4 teaspoon salt in a large bowl. Add the steak and any accumulated juices, the potatoes, radishes, scallions and cilantro; gently toss to coat.


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