4 medium Yukon Gold potatoes
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1 beef top round steak (1 inch thick and about 1-1/2 pounds)
1 tablespoon brown sugar
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon salt, divided
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper



Pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high 4-5 minutes or until almost tender, turning once. Cool slightly.
Meanwhile, mix vinegar and Worcestershire sauce; brush over steak. Mix brown sugar, chili powder, cumin, garlic powder, 1/2 teaspoon salt and cayenne until blended; sprinkle over both sides of steak.

Cut potatoes into 1/2-in. slices. Sprinkle with pepper and remaining salt. Grill potatoes and steak, covered, over medium heat 12-17 minutes or until potatoes are tender and a thermometer inserted in beef reads 145° for medium-rare, turning occasionally.
Cut steak into thin slices. Serve with potatoes.

Prep/Total Time: 30 min.
Makes 4 servings