Peruvian-style steak

We made Peruvian-style steak from the June/July issue of Everyday with Rachael Ray for dinner one night at the beach. This recipe only has a few ingredients, but cooking everything on the grill really brings out great flavors. I especially loved the grilled tomatoes and onions - delicious! The potatoes were a bit bland (even after I seasoned them with salt and pepper, which the recipe didn't call for), so we topped ours with guacamole. An entire meal cooked on the grill!

Steak a la Chorrillana
Serves 6

1/4 cup extra-virgin olive oil
3 baking potatoes, sliced lengthwise, 1/4 inch thick
1 1/2 Spanish onions, sliced lengthwise
1 tomato, cut into 8 wedges (we used 3 because my family loves tomatoes, and I couldn't fathom all of us sharing just one!)
3 lbs flatiron steak, halved crosswise
Salt and pepper
2 tbsp chopped cilantro
Lime wedges, for serving

1. Preheat a grill to medium. Brush the olive 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 minutes. Move the tomatoes to a cooler spot on the grill; turn the potatoes and onions and grill until the potatoes are tender, about 10 minutes.
2. Meanwhile, season the steaks with salt and pepper, arrange on the cooking grates and grill, turning once, until grill marks appear, about 7 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes before thinly slicing.
3. Transfer the vegetables to a work surface; tent the potatoes with foil. Coarsely chop the onions and tomatoes and transfer to a bowl; stir in the cilantro and season with salt and pepper. Serve the steaks with the tomato-onion mixture, potatoes and lime wedges.