I spent part of my life growing up in South America so the flavors down there really appeal to me. Whether it’s cilantro, or cumin or flavorful peppers … you can always count me in. One of my other passions is making dishes that can be passed or served “Family Style”. I like one big platter / bowl that has everything that you need in it to make a memorable and flavorful meal. I recently watched an episode of Bobby Flay where he was highlighting food from Peru. He created a dish with one of his guests called “Grilled Lomo Saltado”. We tried it and it was wonderful although I doubled the marinade and reflected that change below. It was simple to prepare and something your family or guests will remember for a long time. Try it out … you won’t be disappointed!

Grille Lomo Saltado

2.0 lbs skirt steak
2 red onions cut in half
1 clove garlic (mashed and made into paste)
8 tps rice vinegar (white vinegar will do)
8 Tbs soy sauce
8 Tbs Canola oil
2 tsp Cumin
1 Tbs Black pepper
1 large Yukon Gold or 2 New Potatoes cut in wedges
1 tsp Paprika
2 tomatoes cut in wedges
¼ cup chopped cilantro leaves

Place steak in one bowl and onions in another

Wisk together garlic, vinegar, soy, 4 Tbs of oil, cumin, and pepper then divide into your two bowls (refrigerate for ½ hour)

Grill steak about 4 minutes per side until medium rare – let rest and then slice thin

Place onions on grill and cook the same time as steak about 4 minutes per side

Sprinkle Paprika over potatoes and toss with remaining oil – Grill about 6 minutes per side and then lightly salt when done

In a LARGE bowl combine the steak and any juices after cutting with onions, potatoes, tomatoes, cilantro and the remaining marinade from the onions

Toss gently and add a little salt / pepper if needed