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Total Time
55mins
Prep 45 mins
Cook 10 mins

This composed salad of beef and purple potatoes originated in Santiago, Chile, where it’s often served as a quick lunch. The dressing is a tangy, spicy mix, a good match against all the different textures. Some purple potatoes turn steely gray when cooked, but the color change won’t affect the taste of this hearty salad. I got this recipe off of the msnbc web site. I have not tried it but it does look very good so I thought that I would share it with you all.

Ingredients Nutrition

Directions

  1. In a small bowl, mix the garlic, chili powder, 1 tablespoon of the lime juice, the cumin, and salt until well combined.
  2. Massage this mixture into both sides of the hanger steak.
  3. Cover and refrigerate the meat for at least 2 hours, but no more than 6 hours.
  4. Meanwhile, bring a medium pot of salted water to a boil.
  5. Add the potatoes and cook until tender when pierced with a fork, about 20 minutes.
  6. Drain and cool, then cut into quarters, or 2-inch chunks, whichever is smaller.
  7. Position the broiler rack 4 inches from the heat and preheat the broiler.
  8. Place the hanger steak on a large lipped baking sheet.
  9. Broil, turning once, about 3 minutes each side for medium.
  10. Transfer the steak to a cutting board and let stand for 5 minutes.
  11. Cut it in half, then slice each piece into thin strips against the grain, cutting in long strokes with the knife at a 45-degree angle to the cutting board.
  12. Place the sliced steak, potatoes, corn, avocado, radishes, and scallions in a large bowl.