Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
To prepare rub and meat: In a small bowl, mix together garlic powder, onion powder, sugar, thyme, allspice, black pepper, cayenne, salt and cloves. Reserve 1 teaspoon of mixture for potato salad. Press rub evenly into both sides of the meat and place in a sealable plastic bag. Refrigerate for 4 hours or overnight.
Meanwhile, prepare potato salad: Place potatoes in a medium saucepan and cover with lightly salted water. Simmer for 20 to 25 minutes until fork-tender. Drain and cut into bite-sizepieces.
Place peppers and onion in a large bowl. Add potatoes. Cover with plastic wrap and let cool on the counter for 15 to 30 minutes.
Meanwhile, in a small bowl, whisk together mayonnaise, sour cream, milk, salt and the reserved 1 teaspoon of rub. Fold into the potato-pepper mixture. Cover and refrigerate for at least 4 hours.
Preheat broiler and coat a broiler pan with cooking spray. Broil the steak for 6 minutes. Turn and broil 5 to 6 minutes more or until internal temperature registers 135°F on an instant-read thermometer for medium-rare. Let rest 5 minutes before slicing. Serve with the potato salad.