Chilean Beef and Purple Potato Salad

To prepare beef, combine first 6 ingredients in a large zip-top plastic bag.

Add steak to bag; seal. Marinate in refrigerator 1 hour, turning occasionally.

To prepare the vegetables, place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or just until tender (do not overcook).

Drain and let stand 30 minutes. Quarter potatoes lengthwise.

Combine the potatoes, corn, bell pepper, celery, and onions in a large bowl.

Preheat broiler.

To prepare dressing, combine 3 tablespoons juice and next 5 ingredients (3 tablespoons juice through hot sauce), stirring with a whisk.

Remove steak from bag; discard marinade.

Place steak on a broiler rack coated with cooking spray. Broil 6 minutes on each side or until desired degree of doneness.

Let stand 5 minutes.

Cut steak in half lengthwise.

Cut each half diagonally across grain into thin slices.

Add steak to potato mixture.

Drizzle with dressing; toss well to coat.

Sprinkle with cilantro.