More About This Recipe
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.
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.
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.
Brown zee steak on the stovetop in a large skillet with some oil. A cast-iron skillet is a good idea here, too.
Add zee tomater and zee onion and toss.
Then, add zee spices and sauces and toss again. Oh, and add zee beer. NOT THAT YOU COULD FORGET.
Meanwhile, bake up some French fries and steam some rice. We’re almost finished!
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!