Peruvian Lomo Saltado

Serves

4

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

For the baked fries:
  2 medium potatoes, cut into ½-inch thick fries
  1 tbsp. olive oil
  ½ tsp. chili powder
  ½ tsp. paprika
  ½ tsp. salt
  ¼ tsp. pepper
  ⅛ tsp. cayenne powder
For the meat:
  2 tbsp. olive oil
  1 lb. (450g) sirloin steak, cut into strips
  salt & pepper
  1 red onion, sliced
  1 tomato, sliced
  2 cloves garlic, minced
  1 tbsp. ajiamarillopaste (or any spicy chili paste)
  2 tbsp. tamari
  1 tbsp. white wine vinegar
  2 tbsp. fresh cilantro, chopped

Nutrition

(Per Serving)

Calories

366

Fats

20 g

Protein

26 g

Carbs

21 g

Instructions

  • Preheat the oven to 400°F (200°C). Prepare a baking sheet lined with baking paper.
  • Toss the potatoes in the olive oil and spices and spread out on the prepared baking sheet. Bake into the hot oven for 20 minutes, then toss and cook for a further 10 minutes.
  • In the meantime, heat 1 tablespoon of olive oil in a large skillet over a high heat. Season the steak with salt and pepper, add to the hot skillet and cook for 3 minutes. Turn the steak over and cook for a further 2-3 minutes. Remove the steak from the pan and set aside to rest for 5 minutes.
  • Heat the remaining oil in the same skillet and add the red onion and cook for about 5 minutes, until softened and golden brown. Add the tomato, garlic and aji amarillo paste, and cook for 5-7 minutes. Add the tamari and vinegar and cook for a further 1 minute.
  • Return the steak to the pan, add the baked fries and chopped cilantro, then mix everything gently until well combined with the sauce.
  • Serve with rice (optional and not included within nutritional breakdown).