Lomo Saltado
Lomo Saltado is one of my favorite dishes of all time and for anyone who has tried it probably understands why. I’m not Peruvian but I have always loved Peruvian cuisine, and Lomo Saltado is one of those dishes that you crave from time to time. It is an explosion of flavors in your mouth.
I reached out to some Peruvian friends for the recipe and finally one of them who is also a chef was kind enough to share his recipe with me. Thanks Jesus Delgado for sharing your cooking secrets with me!
I’m going to do my best to provide an idea for the portions since I wasn’t really measuring every ingredient when I cooked this dish and the recipe I got, also didn’t have exact measurements. Here we go!
Ingredients:
(Recipe serves 2)
1 Piece of Beef Tenderloin (it was a little less than 1 pound)
2 Garlic cloves
1/2 Red onion (cut in medium stripes)
3 Roma tomatoes (cut in medium pieces)
6 Scallions (look at the picture below to see how I cut the veggies)
1/2 Cup of chopped cilantro
Salt and Pepper
Aji Maraillo or Jalapeño (optional) I didn’t add this when I cooked but you could.
For the sauce: These portions are approximate, 5 portions of the sauce should be soy sauce, 3 should be the oyster sauce and only 2 should be the vinegar.
1/2 cup of soy sauce
1/4 cup of oyster sauce
2 spoons of white vinegar
1 Large potato for the French Fries
1 cup of Jasmine rice ( this is for the side) Recipe (don’t add parsley this time)
Preparation:
Before you get started on cooking the steak, make sure you cook your rice and french fries (the recipe for the white rice is here on my blog, and I really hope you know how to make french fries 😂) Set the rice and french fries aside before you start cooking.
1. Season the Steak with salt and pepper and heat some olive oil in a large pan over high heat. Add the steak and cook for 4-5 minutes on each side. Remove from the steak from the pan and set aside.
2. In the same pan, add some more olive oil (drizzle) and sauté the red onion and garlic for about 5 minutes. Then add the tomatoes and cook for another 2-3 minutes until the tomatoes soften up.
3. Add the soy sauce, oyster sauce and vinegar and stir to combine, let cook for 1-2 minute.
4. Add the steak, fries, and cilantro (leave some cilantro for serving later) Toss gently to mix the fries in the sauce.
5. Serve with rice on the side and sprinkle the steak with some fresh chopped cilantro.
