PSA: The best thing I've ever eaten.

jena.n.ross

We made this last night, and I don't think I've shared it.  We saw it on a Boy Meets Grill (Bobby Flay) episode a couple years back, and I love it so much.  It's easily my favourite meal.

Lomo Saltado:

1 skirt steak (flank, anything high quality that isn't going to be chewy)

2 medium red onions, cut in 1/2 lengthwise 

2-4 clove garlic (depending on how much you like garlic.)

1/2 teaspoon salt 

8 teaspoons rice vinegar 

8 teaspoons soy sauce 

8 tablespoons canola oil 

2 teaspoons ground cumin 

1 teaspoon ground black pepper 

1 medium Yukon gold potato, peeled and cut into wedges 

1 teaspoon paprika 

2 medium heirloom tomatoes, cut into wedges (any tomatoes, really)

1/4 cup chopped cilantro leaves (if using dried, add in before marinading, we almost always use dried)

Small amount of mixed greens

Place steak in one container and onions in another. Mince garlic, add salt, and whisk in rice vinegar, soy sauce, 4 tablespoons of canola oil, cumin, and ground black pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hour+ (We usually do anywhere from 2 hours to overnight).

Pre-heat grill to medium-high, and grease.  Before grilling, allow steak and onions to come to room temperature. 

Sprinkle paprika over potatoes and toss with remaining canola oil.

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. 

Place potatoes on grill and cook until soft inside, about 6 minutes per side. Season with salt when done. 

Ready bowls with a bit of salad greens, and the tomatoes.  Add grilled items, serve warm.