Peruvian Lomo Saltado
Peruvian Lomo Saltado
Ingredients
Main Ingredients:
- 1 tbsp olive oil - plus more as needed
- 1 lb steak - cut into 1/2” thick slices against the grain
- 3 Roma tomatoes - cut into wedges (core removed)
- 1 red onion - cut into wedges
- 2 cloves garlic - sliced
- 2-3 oz cooked French fries
- chopped cilantro - for garnish
Steak marinade:
- 1 tbsp soy sauce
- 1/2 tsp cumin powder
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp corn starch
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp olive oil
Sauce:
- 3 tbsp soy sauce
- 1-2 tbsp aji amarillo yellow hot pepper paste
- 1 tbsp red wine vinegar
- 2 tsp oyster sauce
- 1 tsp beef bouillon
- 1/2 tsp sugar
- 2 tbsp water
Ali Verde (green sauce):
- 1 cup fresh cilantro - tightly packed
- 1 jalapeno - seeds and stems discarded
- 1/2 cup mayonnaise
- 2 tbsp queso fresco or grated parmesan - optional
- juice of 1 lime
- 1 pinch salt
Instructions
- In a bowl, combine the sliced steak with all the steak marinade ingredients. Mix well and let marinate for at least 10 minutes.
- In a separate bowl, whisk together all the sauce ingredients and set aside.
- Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the marinated steak and sauté for about 3 minutes, until browned and just cooked through. Remove from pan and set aside.
- In a same pan, add a little bit more oil if needed. Add onions and sauté for 2-3 minutes. Add garlic and cook for another minute until fragrant.
- Add the tomatoes and cook for about 1 minute, just until slightly softened but not mushy. Pour in the prepared sauce, then return the steak to the pan along with the French fries. Toss everything together quickly until well coated.
- In a blender, combine all the ají verde ingredients and blend until smooth.
- Serve immediately over steamed rice and garnish with chopped cilantro. Drizzle with ají verde if desired.
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