Recipe courtesy of Santos Loo
Episode: Tastes of Peru
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Grilled Lomo Saltado
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
Level:
Easy

Ingredients

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.

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