Grilled Cuban Steak & Potatoes

• 1 Tbsp. garlic, minced
• 1 Tbsp. ground cumin
• 1 Tbsp. freshly ground black pepper
• 1-1/2 cups fresh cilantro, chopped, divided
• 1-1/2 cups Kraft Calorie-Wise Zesty Italian Dressing, divided
• 1-1/2 cups fresh lime juice, divided
• beef flank steaks
• 3 qt. new potatoes, quartered
• 3/4 cup water
• 3/4 cup Kraft Shredded Cheddar/Monterey Jack Blend Cheese
• 2-1/4 qt. tomatoes, seeded, chopped
• 3 cups avocados, chopped
• 1-1/2 cups sweet onions, chopped

1. Mix garlic, cumin and pepper with half each cilantro, dressing and lime juice until blended.
2. Reserve and refrigerate half of mixture for later use.
3. Spoon remaining mixture over steaks, turning to evenly coat both sides.
4. Refrigerate 1 hour to marinate.
5. Parboil potatoes in saucepan of boiling water 5 to 7 min.
6. or until almost done.
7. Drain, rinse with cold water and pat dry.
8. Divide potatoes among 6 large sheets of heavy-duty foil sprayed with cooking spray (or use 1 foil sheet for trial recipe).
9. Drizzle with water and remaining Italian dressing; fold foil to make a packet.
10. Grill steaks and foil packets on medium-high heat 15 to 16 min.
11. or until steaks are cooked to medium doneness, turning steaks and packets halfway.
12. Transfer steaks to cutting board; let stand 5 min.
13. Carefully open foil packets to release steam; top potatoes with cheese.
14. Toss tomatoes, avocados and onions with remaining lime juice.
15. Cut steaks against the grain into thin slices.
16. Add remaining cilantro to reserved dressing mixture; drizzle over steak.
17. Serve with salad and potatoes.

garlic, ground cumin, freshly ground black pepper, fresh cilantro, italian dressing, lime juice, beef flank, new potatoes, water, blend cheese, tomatoes, avocados, sweet onions

Taken from www.kraftrecipes.com/recipes/grilled-cuban-steak-potatoes-157674.aspx (may not work)