Grilled Lomo Saltado Recipes

PERUVIAN LOMO SALTADO

Steps:

• Prepare the bag of French fries according to package directions.
• While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens. Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.

GRILLED LOMO SALTADO

Steps:

• Have grill pre-greased and preheated to medium-high.
• Place steak in 1 bowl and onions in another. Using a knife, make a paste by combining garlic and 1/4 teaspoon salt. Whisk together garlic paste, rice vinegar, soy sauce, 2 tablespoons of canola oil, cumin, and ground black pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hour.
• Before grilling, allow steak and onions to come to room temperature. Place steak on grill and cook about 4 minutes per side for medium-rare. Discard marinade. When done, let steak rest before slicing.
• Place onions face down on grill and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges.
• Sprinkle paprika over potatoes and toss with remaining canola oil. Place on grill and cook until soft inside, about 6 minutes per side. Season with salt when done.
• In a large bowl combine steak and juices, onions, potatoes, tomatoes, cilantro, and reserved marinade. Toss gently and re-season with salt and pepper if needed. Serve warm.

LOMO SALTADO

Steps:

• 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.

LOMO SALTADO- GRILLED

Steps:

• Have grill pre-greased and preheated to medium-high. Place steak in 1 bowl and onions in another. Using a knife, make a paste by combining garlic and 1/4 teaspoon salt. Whisk together garlic paste, rice vinegar, soy sauce, 2 tablespoons of canola oil, cumin, and ground black pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hour. Before grilling, allow steak and onions to come to room temperature. Place steak on grill and cook about 4 minutes per side for medium-rare. Discard marinade. When done, let steak rest before slicing. Place onions face down on grill and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges. Sprinkle paprika over potatoes and toss with remaining canola oil. Place on grill and cook until soft inside, about 6 minutes per side. Season with salt when done. In a large bowl combine steak and juices, onions, potatoes, tomatoes, cilantro, and reserved marinade. Toss gently and reseason with salt and pepper if needed. Serve warm.