Grilled Lomo Saltado

• 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

1. Have grill pre-greased and preheated to medium-high.
2. Place steak in 1 bowl and onions in another.
3. Using a knife, make a paste by combining garlic and 1/4 teaspoon salt.
4. Whisk together garlic paste, rice vinegar, soy sauce, 2 tablespoons of canola oil, cumin, and ground black pepper.
5. Divide marinade between steak and onions.
6. Refrigerate for 1/2 hour.
7. Before grilling, allow steak and onions to come to room temperature.
8. Place steak on grill and cook about 4 minutes per side for medium-rare.
9. Discard marinade.
10. When done, let steak rest before slicing.
11. Place onions face down on grill and cook until slightly soft, about 6 minutes per side.
12. When done, cut onions into wedges.
13. Sprinkle paprika over potatoes and toss with remaining canola oil.
14. Place on grill and cook until soft inside, about 6 minutes per side.
15. Season with salt when done.
16. In a large bowl combine steak and juices, onions, potatoes, tomatoes, cilantro, and reserved marinade.
17. Toss gently and reseason with salt and pepper if needed.
18. Serve warm.

skirt, red onions, clove garlic, salt, rice vinegar, soy sauce, canola oil, ground cumin, ground black pepper, gold potato, paprika, heirloom tomatoes, cilantro

Taken from www.foodnetwork.com/recipes/grilled-lomo-saltado-recipe.html (may not work)