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


 * 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 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

Directions

 * 1) In a small bowl, mix the garlic, chili powder, 1 tablespoon of the lime juice, the cumin, and salt until well combined.


 * 1) Massage this mixture into both sides of the hanger Steak.


 * 1) Cover and refrigerate the meat for at least 2 hours, but no more than 6 hours.


 * 1) Meanwhile, bring a medium pot of salted water to a boil.


 * 1) Add the potatoes and cook until tender when pierced with a fork, about 20 minutes.


 * 1) Drain and cool, then cut into quarters, or 2-inch chunks, whichever is smaller.


 * 1) Position the broiler rack 4 inches from the heat and preheat the broiler.


 * 1) Place the hanger Steak on a large lipped baking sheet.


 * 1) Broil, turning once, about 3 minutes each side for medium.


 * 1) Transfer the Steak to a cutting board and let stand for 5 minutes.


 * 1) 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.


 * 1) Place the sliced Steak, potatoes, corn, avocado, radishes, and scallions in a large bowl.