Cookbook:Lomo Saltado(Redirected from Cookbook:Lomo saltado)
|Time||1 hour 20 minutes|
Lomo Saltado is a dish of marinated steak, vegetables and fried potatoes, usually served over white rice. It is one of the most popular recipes in Peru and is often found on the menu at many smaller restaurants at a very reasonable price.
- 3pounds (900g) of beef tenderloin or other tender steak
- ¼ cup red wine, e.g., Burgundy
- 2 tablespoons of crushed garlic
- 2 medium onions cut in strips
- 4 tomatoes, seeds removed, puréed in a blender
- 5 potatoes peeled and cut into strips for frying
- 1 yellow Peruvian Chili Pepper (aji) cut into thin strips
- 1 Tablespoon of vinegar
- 2 Tablespoons of soy sauce
- vegetable oil for frying
- salt and pepper
- culantro (or substitute with cilantro)
- Cut the meat into thin strips and marinate them in the wine for 1 hour.
- Use a wok to cook garlic in oil over medium heat and add the meat. Reserve the juice.
- Add the tomato purée, salt and pepper. Cook a few minutes.
- Add the soy sauce while stirring the meat in the wok.
- Add the onions, aji strips, cilantro and vinegar. Combine the juice from the meat.
- Fry the potatoes in a separate pan and add to the other ingredients.
- Serve the dish with white rice.
The real recipe does not include tomato purée, tomato should be fresh and cut in wedges. The meat does not have to be marinated. If you do not have aji strips, do not use a substitute.
Notes, tips and variationsEdit
- Variations to the recipe might use the tomatoes cut in slices instead of as a purée or not using the wine but a greater quantity of vinegar.
- Using a different kind of hot pepper changes the flavor of this dish completely.