Recipe courtesy of Santos Loo

Grilled Lomo Saltado

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 4 servings
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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

  1. Have grill pre-greased and preheated to medium-high.
  2. 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.
  3. 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.
  4. Place onions face down on grill and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges.
  5. 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.
  6. 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.