Lomo Saltado
One of my favorite dishes to make of all time. I've actually never had it at a restaurant. A friend recommended that I try making it; the first time I tried it I looked into several different recipes online and vaguely synthesized them into a recipe. I honed and improved a few things the second time around, and I was really, really pleased with the result. The star of the dish is actually the sauce -- so simple but delicious. Honestly, I'd even consider making this dish without the steak, and just serving it over rice (someone also recommended that I try making this with portobello mushrooms, which is a cool idea). I was skeptical about rice and fries together, but the sauce gives the fries just the right amount of moisture and brings everything together with its flavor contrast.
Active Time: 30 min
Total Time: 1 hr
Ingredients
Marinading the steak:
> steak (1 lb)
> soy sauce (1 tbsp)
> sugar (2 tsp)
Everything else:
> red onion (1/2, thinly sliced)
> tomato (2-3 medium, or 4 small, medium-sized slices)
> bell pepper (1/2, thinly sliced)
> garlic (2 cloves, minced)
> scallions (2 stalks, chopped)
> fries (1 lb, cooked, hot)
> cilantro
> aji amarillo paste (1 tbsp)
> soy sauce (2 tbsp)
> white vinegar (1 tbsp)
> soy sauce (2 tbsp)
> white vinegar (1.5 tbsp)
> neutral oil
Instructions
1. Cut the steak into roughly 1/2-inch thickness. Marinade it with soy and sugar for around an hour (slightly shorter is fine too).
2. Prepare the fries, if needed (follow instructions for frozen fries)
3. Sear the steak on both sides over very high heat for a few minutes (until browned but still pink). Do not crowd the pan; work in batches if needed. Set aside and let rest for >5 minutes. Cut the steak into 1/2-inch strips once rested.
4. Reduce heat to medium high. Add red onion, bell peppers, and green onions. Cook, stir-frying until the onions / peppers start to soften a bit, about 3-5 minutes.
5. Add garlic and aji amarillo paste, stir-fry for about 1 minute.
6. Add tomato wedges, and stir-fry until they begin to soften and release heir juices, about 3 minutes.
7. Add soy sauce, white vinegar, beef, and any accumulated juices; stir-fry to combine.
8. Stir in cilantro and fries, tossing everything to combine. Adjust for seasoning if necessary. Serve and enjoy!
Notes/Tips:
> Any cut of steak works. Sirloin is a good option -- it's relatively tender and inexpensive. Skirt steak would also be excellent. Of course, you could also use more expensive cuts, though it might be a bit overkill.
> For the fries: I generally suggest fries that are cut thicker than the typical fast food fries, if possible. But otherwise, as long as they're warm and relatively freshly cooked, it should work well. I bought fries from a restaurant nearby, and kept them warm in the toaster oven at a low temperature.
> When initially searing the steak, don't cook it all the way through. It'll continue to cook for a bit at the end with the vegetables. Ideally, you'll want the steak to be around rare or medium-rare when you finish searing it.
> Aji amarillo paste is made with a specific Peruvian pepper; I think it's easier if you just use the paste (I found it on Amazon), but if you happen to have Peruvian habanero, you could use that instead.
> The star of the show should be the sauce, and it's really important that you have enough of it! That's why I like to add the tomato a bit later, so that the sauce doesn't overreduce too much.