Little Havana Grilled Beef & Potato Salad Salads

Ingredients

• 1 beef top round steak, cut 1-inch thick (about 1-1/2 lbs.)
• 2 lbs. medium unpeeled potatoes
• 2 tsp. ground cumin
• salt and pepper
• 3/4 cup prepared white wine vinaigrette
• 2 cans (15 oz. each) black beans, rinsed, drained
• 1/2 cup chopped fresh cilantro

Instructions

Cut potatoes crosswise in half; place in microwave-safe dish with 1 cup water. Cover; microwave on HIGH 10-14 minutes or until almost tender, rearranging once. Rinse under cold running water; drain well.

Meanwhile combine cumin, salt and pepper; press evenly onto beef steak. Place steak on grid 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. Grill 5 to 7 minutes or until golden brown, turning occasionally.

Carve steak into thin slices. Combine beef, potatoes, beans, cilantro and remaining vinaigrette; toss gently. Serve immediately.