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Lomo Saltado

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Lomo Saltado
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4
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Lomo Saltado

Peruvian stir fry a.k.a. steak on veggies on fries on rice a.k.a. TASTY MAGIC.

Ingredients

1
(1 lb) bag frozen French fries
3
tablespoons olive or vegetable oil
1
pound sirloin or ribeye, sliced into 1/2-inch strips
Salt and pepper to taste
1
medium tomato, sliced into thin wedges
1
medium red onion, sliced
1
tablespoon tomato paste
1
tablespoon minced garlic
2
teaspoons white vinegar
1
teaspoon ground cumin
1
teaspoon soy sauce
1/4
cup brown ale or beef broth
2
to 3 tablespoons chopped flat-leaf parsley
Steamed rice, for serving

Directions

  • 1 Bake frozen fries according to package directions. Set aside.
  • 2 Meanwhile, heat a large (preferably cast-iron) skillet over medium-high heat; add oil. Liberally season steak strips with salt and pepper. Add steak to skillet and cook until browned, about 5 minutes.
  • 3 Add tomato and onion to skillet; toss. Cook until onion is translucent, about 3 minutes.
  • 4 Add tomato paste, garlic, vinegar, cumin and soy sauce; toss to coat. Pour in beer and cook until veggies are cooked through, about 3-5 more minutes. Add more salt and pepper to taste, if desired.
  • 5 Lightly toss steak and veggies mixture with fries. Garnish with parsley. Serve over steamed rice.
See Step By Step

Step By Step  

Peruvian Stir Fry

As prepared by Girl Versus Dough,

Let me get something out of the way here: I. LOVE. STEAK.


For someone on a mostly vegetarian diet, I eat steak, like, once a year tops. So you’d better believe that when I do eat it, I make sure it’s dang delicious.

My latest annual consumption of steak was in the form of this here Lomo Saltado, a.k.a. Peruvian stir fry, a.k.a. steak and veggies on top of fries on top of rice all culminating in what can only otherwise be described as the most magical, the most amazing, the most tastiest dish in all the land. When you’ve got steak and fries together on the same plate, I MEAN… Really. You just can’t go wrong.

 

Ingredients for Lomo Saltado

I have a super-duper crush on this dish for the above reasons, but also because it has crazy-unique, crazy-yummy ingredients that make it a meal. For example, we’re gonna put garlic, tomato paste, vinegar, soy sauce, cumin and beer (oh yeah, did I mention there’s also BEER in this mo’? Well, there is) all up in the steak n’ veggies mixture. But I’ll get to that in a minute. SO EXCITED.

 

Sliced steak

Once you’ve gathered your ingredients – and it’s best to do that ahead of time so you’re not running around like a squirrel hoarding nuts before hibernation while the steak is burning on the stovetop – you should prep them, too. And by prep I mean slice the steak (this one is a grass-fed sirloin, by the way, which is super lean and tender, but use whatever your heart desires), cut up the tomater and the onion and measure out your spices/sauces. It’ll take like T-minus 5 minutes to do this but it’s so worth it.

 

Browning the steak

Brown zee steak on the stovetop in a large skillet with some oil. A cast-iron skillet is a good idea here, too.

 

With tomato and onion added

Add zee tomater and zee onion and toss.

 

Adding spice and sauces

Then, add zee spices and sauces and toss again. Oh, and add zee beer. NOT THAT YOU COULD FORGET.

 

Baked French fries

Meanwhile, bake up some French fries and steam some rice. We’re almost finished!

 

Lomo Saltado, ready to eat

Ah, and here we are. Scoop a serving of rice into a bowl, top it with a handful of fries and a good amount of steak and veggies and gussy it all up with a garnish of chopped parsley. And now, we stuff.

If you’re into eating really, really, ridiculously good steak dishes, this is your bestest friend.


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Stephanie (aka Girl Versus Dough) recommends you serve this boozy-flavored dish with more beer. And extra fries. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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