lomo saltado #2

Grilled Lomo Saltado Recipe courtesy Santos Loo Show: Boy Meets Grill Episode: Tastes of Peru

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 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 reseason with salt and pepper if needed. Serve warm.