Chilean Beef and Purple Potato Salad
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Purple potatoes combine with South American flavors for an exciting main-dish salad. Boiling the potatoes whole allows them to retain their brilliant color; letting them stand before they're cut "sets" the color.
How to Make It
Step 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.
Step 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.
Step 3
Preheat broiler.
Step 4
To prepare dressing, combine 3 tablespoons juice and next 5 ingredients (3 tablespoons juice through hot sauce), stirring with a whisk.
Step 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.
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