Salpicon

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. 1

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

2. 2

   Massage this mixture into both sides of the hanger steak.

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

   Position the broiler rack 4 inches from the heat and preheat the broiler.

8. 8

   Place the hanger steak on a large lipped baking sheet.

9. 9

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

10. 10

    Transfer the steak to a cutting board and let stand for 5 minutes.

11. 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. 12

    Place the sliced steak, potatoes, corn, avocado, radishes, and scallions in a large bowl.