Southwestern London Broil With Warm Potato And Bla... |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is a recie I obtained from the Harrelson Estate in 1992 in Wills Point, Texas. Ingredients:
2 unpeeled red skinned potatoes |
1/2 teaspoon salt |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1/8 teaspoon cayenne pepper |
1/4 teaspoon freshly ground black pepper |
2 tablespoons plus 1 teaspoon extra virgin olive oil |
1-1/2 pound flank steak |
15 ounce can black beans drained |
1 rib celery cut into crescents |
1/2 sweet onion thinly sliced |
1/3 cup fresh cilantro coarsely chopped |
1 tablespoon minced pickled jalapeno peppers |
2 limes juiced |
Directions:
1. Preheat grill or broiler then cut potatoes in quarters lengthwise then crosswise into 1/4” pieces.
2. Place in saucepan then barely cover with water and add 1 teaspoon salt and cook 10 minutes.
3. Drain and set aside.
4. Combine cumin, chili powder, cayenne, 1/8 teaspoon black pepper and salt in small bowl.
5. Rub steak with 1 teaspoon olive oil then with spices.
6. Grill over high heat 5 minutes per side then set aside.
7. Put beans, celery, onion and cilantro into mixing bowl then add potatoes.
8. In separate bowl mix jalapeno, lime juice and remaining olive oil with salt and pepper to taste.
9. Add dressing to bean mixture then toss.
10. Slice steak on diagonal into 1/4 thick slices then serve with salad.
|
|