Salpicon - cooking recipe

Ingredients

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

Preparation

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