Lomito Saltado Peruano
Updated: Aug 20, 2020
Peruvian dish Lomito Saltado
2 tablespoons vegetable oil or olive oil optional, divided
1 lb skirt steak, cut into strips
salt, to taste
black pepper, to taste
½ red onion, sliced
1 medium tomato, sliced
1 medium red pepper sliced 1 medium sliced red pepper. 2 cloves garlic, minced
1 tablespoon aji amarillo paste
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon fresh cilantro, chopped
1 lb french fries.
Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.
Heat the remaining tablespoon of oil in the same pan, then add the red onion, peppers and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.
Add the soy sauce and vinegar and stir to combine, let cook for 1 minute. Add the steak, back to the pan and fries, and cilantro. Toss gently to coat the fries in the sauce or serve on the side optional.