Peruvian Lomo Saltado
Created by Kari Ray
Peru has more than 3000 varieties of potato! The cuisine is colorful and diverse, just like the country, and takes advantage of its natural surroundings. Peruvian food culture has been constantly shaped by external influences, from the Spanish Conquistadors to Asian immigrants arriving in the 19th century. Dishes like Lomo Saltado, a juicy beef steak stir-fried with onions, tomatoes and French fries, demonstrate this cross-cultural mingling.
- 1 ½ lb (about 700 grams) sirloin steak
- 1-2 tsp butter
- Salt and pepper for the meat
- 3 tbsp vegetable oil
- 1 ½ tsp cumin seeds
- 2 small red onion cut in thick slices
- 4 plum tomatoes cut in thick slices
- 3 tbsp soy sauce
- 4 tbsp red wine vinegar
- 1/4 cup beef stock
- salt and pepper to taste
- 1/2 cup fresh cilantro (coriander leaves), coarsely chopped
- About 1 pound (500 grams) french fries, cooked
- Let steak come to room temperature (about 20 minutes) before cooking. Remove excess fat from beef and season with salt and pepper.
- Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes.
- Add 1 teaspoon butter to pan, then immediately top with steak. Cook without moving steaks until a golden-brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain.
- Meanwhile, add soy sauce, vinegar, beef stock in a bowl and whisk together. Set aside.
- Add 3 tablespoons of oil into a medium-sized frying pan and set it over high heat.
- Stir in the onion and sauté for about 2 to 3 minutes.
- Add the tomatoes and stir in soy sauce mixture. Bring to a simmer and cook for about 1-2 minutes. Tomatoes should hold their shape and not become mushy.
- Turn off the heat, toss with french fries and chopped cilantro. Gently fold in sliced steak pieces. Adjust salt and pepper to taste.