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Categories:
clove garlic chili powder lime juice ground cumin salt hanger steak purple potatoes white corn kernels avocado radishes scallions fresh cilantro extra-virgin olive oil salt fresh ground black pepper Tabasco sauce
Viewed: 37 - Published at: 5 years agoIngredients
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 5 tablespoons fresh lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 lb hanger steak, trimmed of any excess fat
- 2 lbs purple potatoes, such as purple peruvians or all blues,scrubbed
- 3/4 cup white corn kernels (about 1 large ear) or 3/4 cup frozen corn, thawed
- 1 large avocado, peeled,pitted,and cut into 1/2 inch pieces
- 6 radishes, thinly sliced
- 2 scallions, thinly sliced
- 1/3 cup chopped fresh cilantro
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 4 dashes Tabasco sauce, to taste
Method
- In a small bowl, mix the garlic, chili powder, 1 tablespoon of the lime juice, the cumin, and salt until well combined.
- Massage this mixture into both sides of the hanger steak.
- Cover and refrigerate the meat for at least 2 hours, but no more than 6 hours.
- Meanwhile, bring a medium pot of salted water to a boil.
- Add the potatoes and cook until tender when pierced with a fork, about 20 minutes.
- Drain and cool, then cut into quarters, or 2-inch chunks, whichever is smaller.
- Position the broiler rack 4 inches from the heat and preheat the broiler.
- Place the hanger steak on a large lipped baking sheet.
- Broil, turning once, about 3 minutes each side for medium.
- Transfer the steak to a cutting board and let stand for 5 minutes.
- 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.
- Place the sliced steak, potatoes, corn, avocado, radishes, and scallions in a large bowl.
