Grilled Lomo Saltado

Name: Grilled Lomo Saltado
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Cuisine: peruvian
Ingredients: 1 skirt steak; 2 medium red onions, cut in 1/2 lengthwise; 1 clove garlic; 1/4 teaspoon salt; 4 teaspoons rice vinegar; 4 teaspoons soy sauce; 4 tablespoons canola oil; 1 teaspoon ground cumin; 3/4 teaspoon ground black pepper; 1 medium Yukon gold potato, peeled and cut into wedges; 1/2 teaspoon paprika; 2 medium heirloom tomatoes, cut into wedges; 1/4 cup chopped cilantro leaves

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Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Inactive: 30 min
Cook: 30 min

Yield: 4 servings

Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Inactive: 30 min
Cook: 30 min

Yield: 4 servings

Ingredients

1 skirt steak

2 medium red onions, cut in 1/2 lengthwise

1 clove garlic

1/4 teaspoon salt

4 teaspoons rice vinegar

4 teaspoons soy sauce

4 tablespoons canola oil

1 teaspoon ground cumin

3/4 teaspoon ground black pepper

1 medium Yukon gold potato, peeled and cut into wedges

1/2 teaspoon paprika

2 medium heirloom tomatoes, cut into wedges

1/4 cup chopped cilantro leaves

Directions

Have grill pre-greased and preheated to medium-high.
Place steak in 1 bowl and onions in another. Using a knife, make a paste by combining garlic and 1/4 teaspoon salt. Whisk together garlic paste, rice vinegar, soy sauce, 2 tablespoons of canola oil, cumin, and ground black pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hour.
Before grilling, allow steak and onions to come to room temperature. Place steak on grill and cook about 4 minutes per side for medium-rare. Discard marinade. When done, let steak rest before slicing.
Place onions face down on grill and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges.
Sprinkle paprika over potatoes and toss with remaining canola oil. Place on grill and cook until soft inside, about 6 minutes per side. Season with salt when done.
In a large bowl combine steak and juices, onions, potatoes, tomatoes, cilantro, and reserved marinade. Toss gently and re-season with salt and pepper if needed. Serve warm.