Abba loves this recipe. Not just because he introduced it to the family, or because it's really tasty. No, it goes much deeper than that.
He loves it because once upon I time he said he wanted to make cholent and I said it was too hot for cholent. So then he said he'd make a cholent salad, and I said:
There is no such thing as cholent salad.
He proved me wrong, and I've never been so happy to be on the losing side of a debate.
This Cuban-inspired meat salad is a lovely alternative to cholent on a hot summer's day. Not only that, much of the preparation can be done after Shabbat has already begun (for those of us who still can't manage to get it together even though Shabbat currently starts at 8:30pm).
1-1 1/2 lbs beef steak
2 tsp ground cumin
1/2 cup fresh cilantro, chopped
2 lbs red (or other) potatoes
salt and pepper to taste
2-15 oz cans black beans, drained
1/4 cup white vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup red wine
1/2 tsp cumin
1/2 cup olive oil
Chop potatoes into approximately bite size pieces. Place in flat pan. Add salt and pepper to taste and smear or spray with a tiny bit of oil. Roast in oven at 350 degrees until done--around an hour (flip/turn them periodically to assure even cooking). Combine cumin, salt and pepper and press onto both sides of steak. Grill steak until medium doneness. Flip/turn occasionally. Chop steak into 1/2 to 1 inch pieces. Chop cilantro. Mix steak, potatoes, beans, cilantro and vinaigrette dressing in large bowl. Add more of above spices to taste. Serve.