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
Southwest Steak & Potatoes
Southwest Steak & Potatoes
Prep Time
15 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 4 medium Yukon Gold potatoes
- 2 teaspoons cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 beef top round steak (1 inch thick and about 1-1/2 pounds)
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1-1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt, divided
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon pepper
Directions
- Pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high 4-5 minutes or until almost tender, turning once. Cool slightly.
- 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.
- 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.
- 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.
Loading Popular in the Community
Loading Reviews
