Steak à la Chorrillana

By ClaudiaJan

Ingredients

• Ingredients:
• 1/4 cup extra-virgin olive oil
• 3 baking potatoes, sliced lengthwise 1/4 inch thick1 1/2 spanish onions, sliced lengthwise
• 1 tomato, cut into 8 wedges
• 3 pounds flatiron steaks, halved crosswise
• Salt and pepper
• 2 tablespoons chopped cilantro
• Lime wedges, for serving

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Directions:

Preheat a grill to medium. Brushthe olive oil on the potatoes,onions and tomato. Arrange thevegetables on greased cookinggrates and grill, covered, until thepotatoes are crisp and goldenunderneath, about 5 minutes. Movethe tomato to a cooler spot on thegrill; turn the potatoes and onionsand grill until the potatoes aretender, about 10 minutes.


Meanwhile, season the steakswith salt and pepper, arrange onthe cooking grates and grill, turningonce, until grill marks appear, about7 minutes for medium-rare. Transferto a cutting board and let rest for10 minutes before thinly slicing.


Transfer the vegetables to awork surface; tent the potatoes withfoil. Coarsely chop the onions andtomato and transfer to a bowl; stirin the cilantro and season with saltand pepper. Serve the steaks withthe tomato-onion mixture, potatoesand lime wedges.