|
1 garlic clove, minced
1/4 cup plus
1 tablespoon lime juice
1 tablespoon chile powder
1 teaspoon salt
1/2 teaspoon ground cumin
1 pound hanger steak, trimmed of any excess fat
2 pounds purple potatoes, such as Purple Peruvians or All
Blues, scrubbed
1/2 cup white corn kernels (about 1 large ear), or frozen
corn, thawed
1 large avocado, peeled, pitted, and cut into 1/4-inch pieces
6 radishes, thinly sliced
2 scallions, thinly sliced
1/3 cup chopped cilantro
1/2 cup extra virgin olive oil
1/2 teaspoon freshly ground black pepper
4 dashes Tabasco Sauce, or to taste
In a small bowl, whisk the garlic, 1 tablespoons lime juice,
the chile powder, 1/2 teaspoon salt, and the cumin. Massage
this mixture into both sides of the steak. Cover loosely and
refrigerate at least 2 hours, but no more than 6 hours.
Meanwhile, bring a medium pot of salted water to 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 per side for medium.
Transfer the steak to a cutting board and let stand for 5
minutes. Cut the steak in half, then slice each piece into
thin strips against the grain, cutting in long strokes with
the knife at a 45° angle to the cutting board. Place the sliced
steak, potatoes, corn, avocado, radishes, scallions, and olives
in a large bowl.
To make the dressing, place the cilantro and the remaining
1/4 cup lime juice in a small bowl. Whisk in the olive oil
in a thin stream until emulsified. Stir in the remaining 1/2
teaspoon salt, the pepper, and Tabasco Sauce. Pour the dressing
over the salad, toss, and serve immediately.
Makes 6 servings
|
