Ingredients:
Two 8-ounce, red skinned potatoes
Salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon cayenne pepper, or to taste
1/8 teaspoon freshly ground black pepper plus additional
2 tablespoons plus 1 teaspoon extra virgin olive oil
1 1/2 pounds flank steak
One 15-ounce can black beans
1 rib celery
Half of a sweet onion such as Vidalia, about 4 ounces
1 tablespoon sliced, pickled jalapeno peppers
2 limes
1/3 cup packed fresh cilantro leaves

How to make this recipe:
1) Turn on the gas grill or broiler.

2) Cut the potatoes in quarters lengthwise (do not peel). Then cut crosswise into 1/4-inch wide pieces. Run the hot water tap while you put the potatoes in a saucepan with 1 teaspoon salt. Barely cover with hot tap water. Put over high heat, cover and cook 10 minutes or until barely tender, then drain well.

3) Meanwhile, combine the cumin, chili powder, cayenne, 1/8 teaspoon black pepper and salt to taste in a small bowl. Rub the steak with 1 teaspoon of the olive oil, then with the spice mixture. Grill the steak over high heat on the gas grill about 5 minutes on each side for medium-rare. Or put the steak 3 inches from the broiler heat source and cook for 5 to 6 minutes on each side. Remove to a cutting board. (If using a cast iron skillet, put the skillet over high heat until hot, then cook the steak about 5 minutes on each side.)

4) Meanwhile, open, rinse and drain the black beans in a colander. Cut the celery rib crosswise into thin crescents. Cut the onion into thin slices. Coarsely chop the cilantro. Put the celery, onion, cilantro, and black beans in a mixing bowl.

5) Mince the jalapeno. Juice the limes. Put the jalapeno, lime juice, the remaining 2 tablespoons of olive oil and salt and pepper to taste in a small bowl and mix well.

6) Add the drained potatoes to the black beans. Add the dressing. Toss well and check for salt and pepper. Slice the steak on the diagonal into 1/4-inch thick slices. Serve with the salad.
Nutrition information: Calories: 810 Fat: 27 g Saturated Fat: 9 g Sodium: 520 mg Protein: 60 g Cholesterol: 115 mg Carbohydrate: 84 g

Recipe from: Sam Gugino, author of "Cooking to Beat the Clock" - Cooking to Beat the Clock : Inspired Meals in 15 Minutes