Salpicon

• 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 3/4 cup 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

1. In a small bowl, mix the garlic, chili powder, 1 tablespoon of the lime juice, the cumin, and salt until well combined.
2. Massage this mixture into both sides of the hanger steak.
3. Cover and refrigerate the meat for at least 2 hours, but no more than 6 hours.
4. Meanwhile, bring a medium pot of salted water to a boil.
5. Add the potatoes and cook until tender when pierced with a fork, about 20 minutes.
6. Drain and cool, then cut into quarters, or 2-inch chunks, whichever is smaller.
7. Position the broiler rack 4 inches from the heat and preheat the broiler.
8. Place the hanger steak on a large lipped baking sheet.
9. Broil, turning once, about 3 minutes each side for medium.
10. Transfer the steak to a cutting board and let stand for 5 minutes.
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. Place the sliced steak, potatoes, corn, avocado, radishes, and scallions in a large bowl.

clove garlic, chili powder, lime juice, ground cumin, salt, hanger steak, purple potatoes, white corn kernels, avocado, radishes, scallions, fresh cilantro, extra virgin olive oil, salt, fresh ground black pepper, tabasco sauce

Taken from www.food.com/recipe/salpicon-68759 (may not work)