I will put the recipe here with these caveats:
- I add peppers. Not green. Yellow and red only.
- I do saute the pepper and onions on high heat in a cast iron skillet, then add to the grilled beef at the end.
- I also make the potatoes in the oven. I want them super crispy, which I find not as controllable on the grill
- Don't go light on the cilantro; it adds a lovely brightness.
- Squeezed lime is also nice for a finish
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. Place steak in 1 bowl and onions in another. 2. 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.
4. Place steak on grill and cook about 4 minutes per side for medium-rare. Discard marinade. When done, let steak rest before slicing.
***I DO THIS PART IN A CAST IRON SKILLET AND ADD PEPPERS. Place onions face down on grill and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges*****
***I DO THIS PART IN A 425 OVEN FOR CRISPNESS.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******
5. 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.
