Photo: Grilled Lomo Saltado Recipe
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
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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By raql_romo_12065960
Los Angeles, 43
on August 21, 2011
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This recipe is ok, not at all like traditional Lomo Saltado. I love Peruvian food and was excited to make this dish. The taste wasnt traditional at all, and yes it is missing the Peruvian hot sauce. However the assembly of this dish was pretty easy
By kinsva
on August 14, 2011
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The recipe was quite tasty. However, this is not at all similar to true Peruvian Lomo Saltados served at two different restaurants we visited in Peru. This would make a fair fajita recipe, and I'm considering rolling up the leftovers in a tortilla. And where's the aji pepper?
Thanks, binaleigh. I'll try that version next.
By Chef Irv
Burbank
on July 27, 2011
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Are you kidding me!? This was great! I'm a huge Charcoal fan always looking for something new to put on the grill. Tried this last night. Served over some steam rice, did not do any Aji Sauce however for a little spice threw couple of lines of Sriracha Sauce. Bingo! I took one of the reviews suggestion that the measured marinade is a bit skimpy, so I made a bit more, eye balling it, Saved the meal very savory. Santos you're da man! but get a hair cut!
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