A vibrant and generous Peruvian classic: intensely seared beef, crisp red onion, juicy tomato, soy-vinegar sauce, and golden french fries. It is served with white rice to soak up the fragrant wok juices.
Ingredients
- 600 g beef flank steak
- 800 g french fry potatoes
- 280 g long-grain rice
- 600 ml water
- 2 pieces red onion
- 3 pieces plum tomatoes
- 2 cloves garlic
- 0.5 bunches fresh cilantro
- 6 tbsp soy sauce
- 3 tbsp red wine vinegar
- 1 tbsp amarillo chili paste
- 8 tbsp sunflower oil
- to taste fine salt
- to taste ground black pepper
Method
- Cut the potatoes into thick fries, rinse them, then dry them very carefully; they must be matte and have no surface moisture before cooking.
- Start the rice in a pot with the water and salt, cover, and let cook until the grains are tender and the steam smells slightly of warm grain.
- Fry the potatoes in hot oil, in a large skillet or a very hot oven, until they are crispy on the outside and soft in the center; salt them immediately after taking them out.
- Slice the red onion into thin wedges, cut the tomatoes into firm wedges, mince the garlic, and pick the cilantro leaves; keep everything separate for a quick cooking process.
- Dry the flank steak, cut it into thick strips against the grain, then season with salt and pepper; the meat must go into the pan dry for a proper sear.
- Heat a large skillet or wok until a light wisp of smoke appears, add a drizzle of oil, then sear the beef very quickly, just long enough to brown the edges while keeping the center juicy.
- Add the red onion and garlic, sauté until the onion becomes glossy but remains crisp, then stir in the amarillo chili paste to flavor the oil.
- Pour in the soy sauce and vinegar, stir vigorously to deglaze the juices, then add the tomatoes; they just need to heat through, release a little juice, and remain in wedges.
- Add the fries to the pan, toss briefly to coat them in the juices without breaking them, then finish with the fresh cilantro.
- Serve immediately with the hot rice, spooning the pan juices over the meat and fries to recreate the classic contrast of lomo saltado.
Nutrition
Per serving
- Energy
- 900.7 kcal
- Protein
- 41.46 g
- Carbohydrate
- 91.79 g
- Fat
- 39.41 g
- Fibre
- 5.33 g
- Calcium
- 85.19 mg
- Iron
- 1.18 mg
- Magnesium
- 55.13 mg
