Ingredients Jump to Instructions ↓

  1. 1 skirt steak

  2. 2 medium red onions, cut in

  3. 1/2 lengthwise

  4. 1 clove garlic

  5. 1/4 teaspoon salt

  6. 4 teaspoons rice vinegar

  7. 4 teaspoons soy sauce

  8. 4 tablespoons canola oil

  9. 1 teaspoon ground cumin

  10. 3/4 teaspoon ground black pepper

  11. 1 medium Yukon gold potato, peeled and cut into wedges

  12. 1/2 teaspoon paprika

  13. 2 medium heirloom tomatoes , cut into wedges

  14. 1/4 cup chopped cilantro leaves

Instructions Jump to Ingredients ↑

  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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