Courtesy of Chef Juan Castillo from Culantro Restaurant.
Directions for: Lomo Saltado
Ingredients
2 Tbsp vegetable oil
4 oz skirt steak, sliced into -inch pieces
tsp ground cumin
red onion, sliced
large red pepper, sliced
tomato, chopped
1 tsp Aji Amarillo paste (available in specialty food stores)
1 tsp ginger, finely chopped
3 - 4 cloves garlic (1 tablespoon finely chopped)
1 Tbsp cilantro, chopped
3 Tbsp red wine vinegar
2 Tbsp soy sauce
cup chicken or beef stock
Pinch of black pepper
Frozen French fries (or homemade, if preferred)
Directions
1. Cook French fries as directed.
2. Ten minutes before the fries are ready, heat 2 tablespoons of oil in a heavy-bottomed pot.
3. Add the sliced skirt steak, cumin, and a pinch of black pepper and cook over medium heat for 2 minutes, stirring often to prevent burning.
4. Add the red onion and red pepper to the pot and continue cooking over medium high heat for 2 to 3 minutes, turning pieces of steak to cook evenly.
5. Stir in the tomato, Aji Amarillo paste, ginger, garlic, cilantro, red wine vinegar, soy sauce, and stock.
6. Raise heat to high and continue cooking for 1 to 2 minutes, until liquid volume starts to reduce.
7. Remove mixture from heat.
8. Reserving the sauce in the pot, remove vegetables and steak from the pot and toss with fries.
9. Divide steak, vegetable, and fries between serving plates and drizzle reserved sauce over top.
See more: Beef, Dinner