- 1 (1 1/2 pound) beef top round steak, cut 1 inch thick
- 2 pounds medium unpeeled potatoes (about 2-1/2-inch diameter), such as yellow flesh or round reds
- 2 teaspoons ground cumin
- Salt and pepper
- 3/4 cup prepared white wine vinaigrette
- 2 (15 ounce) cans black beans, rinsed, drained
- 1/2 cup chopped fresh cilantro
- Cut potatoes crosswise in half; place in microwave-safe dish with 1 cup water. Cover and microwave on HIGH 10 to 14 minutes or until almost tender, rearranging once. Immediately rinse under cold running water; drain well.
- Meanwhile combine cumin and salt and pepper; press evenly onto beef steak. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium rare doneness, turning occasionally. Remove; let stand 5 minutes.
- About 5 minutes before steak is done, brush potatoes with some of the vinaigrette. Place on grid around steak. Grill 5 to 7 minutes or until golden brown, turning occasionally.
- Carve steak into thin slices. Combine beef, potatoes, beans, cilantro and remaining vinaigrette in large bowl; toss gently. Serve immediately.