Chilean Salpicon

Description
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

 * 1 clove garlic, minced
 * 1 tablespoon chili powder
 * 5 tablespoons fresh lime juice
 * ½ teaspoon ground cumin
 * ½ teaspoon salt
 * 1 lb hanger steak, trimmed of any excess fat
 * 2 lbs purple potatoes, such as purple Peruvians or all blues, scrubbed
 * ¾ cup white corn kernels (about 1 large ear) or frozen corn, thawed
 * 1 large avocado, peeled, pitted, and cut into ½ inch pieces
 * 6 radishes, thinly sliced
 * 2 scallions, thinly sliced
 * ⅓ cup chopped fresh cilantro
 * ½ cup extra virgin olive oil
 * ½ teaspoon salt
 * ½ teaspoon fresh ground black pepper
 * 4 dashes tabasco sauce, to taste

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.
 * 13) Whisk the last 5 ingredients with the remaining lime juice.  Add to the other ingredients and toss gently.
 * 14) Serve immediately or it's great the next day!