Grilled Lomo Saltado

Total Time:
1 hr 10 min
10 min
30 min
30 min

4 servings

  • 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.

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