Grilled lomo saltado

  • 1 skirt steak
  • 2 medium red onions, cut in 1/2 lengthwise
  • 1 clove garlic
  • 1/4 tsp salt
  • 20ml rice vinegar
  • 20ml soy sauce
  • 4 tbsp canola oil
  • 1 tsp ground cumin
  • 3/4 tsp ground black pepper
  • 1 medium Yukon gold potato, peeled and cut into wedges
  • 1/2 tsp paprika
  • 2 medium heirloom tomatoes, cut into wedges
  • 5g chopped coriander leaves
1) Have barbecue 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 tsp salt. Whisk together garlic paste, rice vinegar, soy sauce, 2 tbsp of canola oil, cumin, and ground black pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hr.

3) Before grilling, allow steak and onions to come to room temperature. Place steak on griddle and cook about 4 mins per side for medium-rare. Discard marinade. When done, let steak rest before slicing.

4) Place onions face down on griddle and cook until slightly soft, about 6 mins 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 mins per side. Season with salt when done.

6) In a large bowl combine steak and juices, onions, potatoes, tomatoes, coriander, and reserved marinade. Toss gently and reseason with salt and pepper if needed. Serve warm.

Rule the Kitchen with More Recipe Faves

Grilled Warm Potato Salad
Grilled Warm Potato Salad
Time
15
Serves
4
Difficulty
Easy
Grilled NY Striptease
Grilled NY Striptease
Time
10
Serves
2
Difficulty
Easy
Bobby's Grilled Potato Salad
Bobby's Grilled Potato Salad
Now playing...
3:25
Patatas Bravas
Patatas Bravas
Time
5
Serves
4
Difficulty
Easy