Name: Lomo Saltado
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 1 serving
Cuisine: peruvian
Ingredients: 12 ounces rib-eye steak; Salt and freshly ground black pepper; Garlic, to taste; 1/8 cup vegetable oil, plus more for deep-frying; Handful precooked French fries; 1/4 medium red onion, thinly sliced; 1/4 medium tomato, sliced; 3 to 4 teaspoons vinegar; 1 teaspoon soy sauce; 1 to 2 ounces beer; 2 to 3 pinches chopped parsley leaves; Steamed white rice, for serving

Directions

Special equipment:

deep-fryer or heavy-bottomed pot

Cut the steak in long pieces 1/4 by 1 1/2 to 2 inches. Season the steak with salt, pepper and garlic, to taste.
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. Add the fries and fry until golden. Remove them to paper towels to drain.
Add 1/8 cup of vegetable oil to a medium skillet over medium heat. Once the oil is hot add the rib-eye. After the meat has browned add the onions and cook until they soften. Add the tomato, vinegar and the soy sauce. Pour in the beer and simmer until the vegetables are cooked through. Remove the beef mixture to a serving plate and top with the fries. Garnish with parsley and serve with white rice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Cesar Izquierdo, owner of Taste of Peru, Chicago, IL

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Lomo Saltado

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