Recipe courtesy of Santos Loo
Grilled Lomo Saltado
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 396
- Total Fat
- 27
- Saturated Fat
- 6
- Carbohydrates
- 18
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 22
- Cholesterol
- 63
- Sodium
- 510
- Total: 1 hr 10 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 30 min
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 re-season with salt and pepper if needed. Serve warm.