Lomo Saltado: Peruvian Steak and Fries

This hearty meat and potatoes dish is Peru’s signature version of American steak and fries—with one big difference: steak and fries in the States are served as two separate items on the plate, while the Peruvian version shows up at the table with the beef and potatoes tossed together, along with the other ingredients—like stir-fry.

Indeed the meat is stir-fried, and preparation isn’t the only evidence of Chinese influence in Peru’s cuisine. Soy sauce is included as part of the beef marinade and as a finishing drizzle, and various types of vinegars are used, including rice vinegar. (This recipe uses red wine vinegar.)

Tomatoes, onions, and hot chiles are also common ingredients in lomo saltado. If you can't find Peru's spicy, yellow chile called "aji Amarillo," substitute serrano or jalapeno.

Note: I baked the hand-cut “fries” in the oven to keep the potatoes on the lighter side. Skipping the deep-fryer and using thin strips of lean beef make this highly flavorful dish more guilt-free than it looks.

Serves 4

Ingredients

• 2 garlic cloves, thinly sliced
• 1 Thai chile (or other small, hot chile), finely chopped
• 2 tbsp soy sauce, divided
• 1 tsp olive oil, plus more for drizzling
• 1 tsp cumin
• 1 lb beef steaks (4 4-oz or 2 8-oz), such as Kansas City steaks or New York strips, cut across the grain into thin strips
• 2 medium russet potatoes, scrubbed
• sea salt
• freshly ground black pepper
• 1/2 small red onion, cut into thin vertical strips
• 1 Peruvian yellow chile (aji amarillo) or 1 serrano chile, very thinly sliced
• 1 tsp peanut oil
• 2 roma tomatoes, seeded and chopped
• 1 tsp red wine vinegar
• chopped cilantro, for garnish

Kansas City Steaks 

Serrano, Tomatoes, and Onion

Preparation

1. Combine the garlic, Thai chile, 1 tablespoon of soy sauce, 1 teaspoon of olive oil, and cumin in a medium bowl. Add the beef and toss well to coat. Cover and refrigerate at least 4 hours (or overnight).

Beef Ready to Marinate

Marinade for Beef 

Beef with Marinade 

Marinated Beef

1. Preheat the oven to 400° F.
2. Cut off the rounded tips of the potatoes to make them easier to slice evenly.
3. Cut the potatoes into sticks, about 1/4-inch thick, and place them in a sealable plastic bag. Drizzle lightly with oil and season with salt and pepper. Close the bag and turn several times to coat the potatoes.
4. Line a large baking sheet with parchment paper and spread the potatoes on it in an even layer. Bake 15 minutes. Turn the potatoes over and bake an additional 10-12 minutes, until golden brown on the outside and tender inside.

Fries Ready to Bake 

Oven Fries

1. Meanwhile, heat a wok or large skillet over medium-high heat. Add the peanut oil, swirling to coat. Add the beef with marinade, onions, and Peruvian or serrano chile. Season with salt and pepper.
2. Stir-fry until the beef is lightly charred and the vegetables are tender, 5-6 minutes.

Beef Mixture Beginning to Cook 

Stir-Fried Beef Mixture

1. Use a slotted spoon to remove the beef mixture to a large bowl or platter (leave liquid in the wok). Toss the beef with the oven fries and tomatoes. Drizzle with the remaining 1 tablespoon of soy sauce and sprinkle with vinegar.

Lomo Saltado Mixture

Divide the beef and potatoes among 4 plates or shallow bowls and garnish with chopped cilantro. Serve right away.