INGREDIENTS:

1 teaspoon lime juice
1 teaspoon chili powder
1/2 teaspoon salt, divided
1 clove garlic, mashed into a paste
8 ounces sirloin steak, trimmed
3/4 pound small purple potatoes, scrubbed

2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
4 large radishes, sliced
3 scallions, thinly sliced
1/4 cup chopped fresh cilantro

DIRECTIONS:

Mix lime juice, chili powder, 1/4 teaspoon salt and garlic in a small bowl to form a paste; rub onto both sides of steak. Refrigerate the steak. Place potatoes in a large pot, cover with water and bring to a boil over high heat. Cook until tender when pierced with a fork, 15 to 20 minutes, depending on the size of the potatoes. Drain, let cool for 10 minutes, then quarter. While the potatoes cool, preheat grill or grill pan over medium-high heat. Oil the grill rack or pan. Grill the steak, turning once, until an instant-read meat thermometer inserted into the thickest part registers 140°F, about 10 minutes total on the grill or 16 to 20 minutes in a grill pan. Let rest for 5 minutes, then cut into 1/4-inch-thick slices. Whisk vinegar, oil, cumin, pepper and the remaining 1/4 teaspoon salt in a large bowl. Add the steak and any accumulated juices, the potatoes, radishes, scallions and cilantro; gently toss to coat

NUTRITION:

360 calories; 12 g fat (3 g sat, 7 g mono); 42 mg cholesterol; 34 g carbohydrates; 27 g protein;4 g fiber; 660 mg sodium; 413 mg potassium.