Taste of Home
Southwest Steak & Potatoes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Bold seasonings give meat and potatoes a Southwest twist. Feel free to adjust the heat factor by using more or less chili powder. —Kenny Fisher, Lancaster, Ohio
Ingredients
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4 medium Yukon Gold potatoes
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2 teaspoons cider vinegar
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1 teaspoon Worcestershire sauce
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1 beef top round steak (1 inch thick and about 1-1/2 pounds)
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1 tablespoon brown sugar
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1 tablespoon chili powder
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1-1/2 teaspoons ground cumin
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1 teaspoon garlic powder
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1 teaspoon salt, divided
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1/8 teaspoon cayenne pepper
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1/8 teaspoon pepper
Directions
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1.
Pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high 4-5 minutes or until almost tender, turning once. Cool slightly.
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2.
Meanwhile, mix vinegar and Worcestershire sauce; brush over steak. Mix brown sugar, chili powder, cumin, garlic powder, 1/2 teaspoon salt and cayenne until blended; sprinkle over both sides of steak.
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3.
Cut potatoes into 1/2-in. slices. Sprinkle with pepper and remaining salt. Grill potatoes and steak, covered, over medium heat 12-17 minutes or until potatoes are tender and a thermometer inserted in beef reads 145° for medium-rare, turning occasionally.
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4.
Cut steak into thin slices. Serve with potatoes.
Nutrition Facts
1 serving: 360 calories, 6g fat (2g saturated fat), 96mg cholesterol, 681mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 41g protein. Diabetic Exchanges: 5 lean meat, 2 starch.
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