Chilean Beef and Purple Potato Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup celery thinly sliced
• 1 tablespoon chili powder 
• 1 teaspoon cumin seeds toasted
• 1.5 pounds flank steak trimmed
• 2 tablespoons cilantro leaves fresh chopped
• 1.5 cups corn kernels fresh ( 3 ears)
• 0.1 teaspoon garlic powder 
• 3 tablespoons green onions chopped
• 0.3 teaspoon ground cumin 
• 0.3 teaspoon hot sauce 
• 1 tablespoon juice of lime fresh
• 3 tablespoons juice of lime fresh
• 1 tablespoon olive oil 
• 1 teaspoon olive oil 
• 2 pounds purple potatoes 
• 1 cup bell pepper diced red
• 0.5 teaspoon salt 

Equipment

• bowl
• sauce pan
• whisk
• broiler
• ziploc bags

Directions

1. To prepare beef, combine first 6 ingredients in a large zip-top plastic bag.
2. Add steak to bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
3. To prepare the vegetables, place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or just until tender (do not overcook).
4. Drain and let stand 30 minutes. Quarter potatoes lengthwise.
5. Combine the potatoes, corn, bell pepper, celery, and onions in a large bowl.
6. Preheat broiler.
7. To prepare dressing, combine 3 tablespoons juice and next 5 ingredients (3 tablespoons juice through hot sauce), stirring with a whisk.
8. Remove steak from bag; discard marinade.
9. Place steak on a broiler rack coated with cooking spray. Broil 6 minutes on each side or until desired degree of doneness.
10. Let stand 5 minutes.
11. Cut steak in half lengthwise.
12. Cut each half diagonally across grain into thin slices.
13. Add steak to potato mixture.
14. Drizzle with dressing; toss well to coat.
15. Sprinkle with cilantro.