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Lomo saltado recipe blog jp

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Lomo saltado recipe blog jp
Ingredients
  • 1 skirt steak
  • 2 medium red onions, decline in 1/2 lengthwise
  • 1 clove garlic clove
  • 1/4 teaspoon salt
  • 4 teaspoons grain vinegar
  • 4 teaspoons soy sauce
  • 4 tablespoons canola oil
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground pepper
  • 1 medium Yukon gold potato, peeled and reduce wedges
  • 1/2 teaspoon paprika
  • 2 medium heirloom tomato plants, reduce wedges
  • 1/4 cup chopped cilantro leaves
Directions

Have grill pre-greased and preheated to medium-high.

Place steak in 1 bowl and onions in another. Utilizing a knife, create a paste by mixing garlic clove and 1/4 teaspoon salt. Whisk together garlic clove paste, grain vinegar, soy sauce. two tablespoons of canola oil, cumin, and ground pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hour.

Before grilling, allow steak and onions arrive at 70 degrees. Place steak on grill and prepare about 4 minutes per side for medium-rare. Discard marinade. When done, let steak rest before slicing.

Place onions face lower on grill and prepare until slightly soft, about 6 minutes per side. When done, cut onions into wedges.

Sprinkle paprika over taters and toss with remaining canola oil. Put on grill and prepare until soft inside, about 6 minutes per side. Season with salt when done.

Inside a large bowl combine steak and juices, onions, taters. tomato plants. cilantro, and reserved marinade. Toss lightly and reseason with pepper and salt as needed. Serve warm.

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