3 baking potatoes, sliced lengthwise 1/4 inch thick
1 1/2 spanish onions, sliced lengthwise
1 tomatoe, cut into 8 wedges
3 lbs flatiron steaks, halved crosswise
Salt & pepper
2 tbsp chopped cilantro
Lime wedges, for serving
Instructions
Preheat a grill to medium. Brush the oil on the potatoes, onions and tomato. Arrange the vegetables on greased cooking grates and grill, covered, until the potatoes are crisp and golden underneath, about 5 mins. Move the tomato to a cooler spot on the grill; turn the potatoes and onions and grill until the potatoes are tender, about 10 mins.
Meanwhile, season the steaks with salt & pepper, arrange on the cooking grates and grill, turning once, until grill marks appear, about 7 mins for medium-rare. Transfer to a cutting board and let rest for 10 mins before thinly slicing.
Transfer the vegetables to a work surface; tent the potatoes with foil. Coarsely chop the onions and tomato and transfer to a bowl; stir in the cilantro and season with salt & pepper. Serve the steaks with the tomato-onion mixture, potatoes and lime wedges.
Originally Submitted
8/12/2010
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