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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
1. Have grill pre-greased and preheated to medium-high.
2. 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.
3. 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.
4. Place onions face down on grill and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges.
5. 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.
6. 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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