Lomo Saltado is a Peruvian dish using tender steak, onions, tomatoes, bell peppers and jalapenos over crispy French fries.
PIN Lomo Saltado before you leave!
- 2 pounds sirloin steak trimmed and cut into strips against the grain
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons extra virgin olive oil
- Cooking Spray
- 1 red onion halved and slivered
- 4 large garlic cloves crushed
- 1 green bell pepper seeded, halved and slivered
- 2 fresh jalapenos seeded, halved, chopped
- 1 inch large tomato chopped into 1x1cubes
- 1/4 cup cilantro coarsely chopped
- 1 tablespoon hot sauce
- 16 oz frozen country style French fries cooked according to package directions
- Cooking Spray
In a medium bowl combine cumin though pepper, mix well. Add steak and toss. Add extra virgin olive oil and toss again. Set aside for a minimum of 15 minutes. Meanwhile you can prep and cook the veggies.
Coat a large, high-sided skillet with cooking spray. Heat over medium-high heat. Add onions, garlic, bell peppers and jalapenos. Saute until vegetables are pliable and soft, but still hold their shape, approximately 5 minutes. Remove from pan and set aside.
Add steak strips with marinade and olive oil. Sear on all sides until you see no more pink. Return cooked vegetables to the pan. Add tomato, cilantro and hot sauce, toss. Heat for an additional 2 minutes.
To serve, place a bed of French fries on a plate or in a large bowl. Spoon steak and vegetable mixture over fries. I suggest waiting until right before you eat to combine fries with steak, otherwise they get mushy.