Chilean Beef And Purple Potato Salad Recipe

Name: Chilean Beef And Purple Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Beef:; 1 tablespoon chili powder; 1 tablespoon fresh lime juice; 1 teaspoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon ground cumin; 1/8 teaspoon garlic powder; 1 1/2 pounds flank steak, trimmed; Vegetables:; 2 pounds purple potatoes; 1 1/2 cups fresh corn kernels (about 3 ears); 1 cup diced red bell pepper; 1/2 cup thinly sliced celery; 3 tablespoons chopped green onions; Dressing:; 3 tablespoons fresh lime juice; 1 tablespoon olive oil; 1 teaspoon cumin seeds, toasted; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon hot sauce; Remaining ingredients:; Cooking spray; 2 tablespoons chopped fresh cilantro

Servings: persons

Beef:
1 tablespoon chili powder
1 tablespoon fresh lime juice
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1 1/2 pounds flank steak, trimmed
Vegetables:
2 pounds purple potatoes
1 1/2 cups fresh corn kernels (about 3 ears)
1 cup diced red bell pepper
1/2 cup thinly sliced celery
3 tablespoons chopped green onions
Dressing:
3 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon cumin seeds, toasted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
Remaining ingredients:
Cooking spray
2 tablespoons chopped fresh cilantro

1
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.
2
To prepare the vegetables, place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or just until tender (do not overcook). Drain and let stand 30 minutes. Quarter potatoes lengthwise. Combine the potatoes, corn, bell pepper, celery, and onions in a large bowl.
3
Preheat broiler.
4
To prepare dressing, combine 3 tablespoons juice and next 5 ingredients (3 tablespoons juice through hot sauce), stirring with a whisk.
5
Remove steak from bag; discard marinade. Place steak on a broiler rack coated with cooking spray. Broil 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak in half lengthwise. Cut each half diagonally across grain into thin slices. Add steak to potato mixture. Drizzle with dressing; toss well to coat. Sprinkle with cilantro.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Beef:, 1 tablespoon chili powder, 1 tablespoon fresh lime juice, 1 teaspoon olive oil, and more.

Yes, Chilean Beef And Purple Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chilean Beef And Purple Potato Salad

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