I originally saw a recipe for Lomo Saltado in Food & Wine Magazine. A nut for new ideas on food, this reminded of a steak stir fry or a southwestern steak frites. It is actually a quite popular Peruvian dish commonly served over rice, however I felt that was overkill with the French fries, so I omitted it.
Every culture has their version of “steak and potatoes” and I’m kind of in love with this one. Tender strips of seasoned sirloin are quickly fried and then tossed with onion, tomato, bell pepper and jalapeno. French fries are fried to a crispy golden brown so they can suck up the zesty au jus and seasoning.
I don’t think there has ever been a recipe that I didn’t modify somehow and Lomo Saltado was no exception. I increased the amount of garlic and French fries while adding green peppers and using fresh jalapenos instead of bottled. While the original recipe calls for the steak and veggies to be cooked together, we prefer our steak rare and those veggies were not going to have enough time to cook, so I seared the meat separately from sauteing the vegetables. I also added in some hot sauce at the end for an extra kick.
As for any recipe calling for slicing beef, it is important cut against the grain. It reduces the length of the fibers making them easier to chew and more tender.
Hubby says Lomo Saltado resembles the Garbage Plate, a regional Rochester dish made with a pile of random foods. Personally, I think Lomo Saltado is way better! It is also great for a weeknight meal. Feel free to bake your French fries, although they might not be as crispy as frying them.