Lomo Saltado

Ingredients

• 1.5 lb beef sirloin or strip steak, cut into 1-inch cubes
• 1 lb russet potatoes
• 2 medium red onion, cut into 1-inch chunks
• 3 medium roma tomatoes, cut into 8 wedges
• 3 tbsp soy sauce
• 2 tbsp red wine vinegar
• 4 clove garlic, minced
• 1 medium jalapeño, sliced thin (optional)
• ½ cup olive oil, divided
• 1 to taste salt and black pepper to taste
• ¼ cup fresh cilantro, chopped (optional)

Instructions

1. 1

   Cut potatoes into 1/4-inch matchsticks. Soak in cold water 10 minutes, then drain and pat dry.

2. 2

   Pat beef cubes dry with paper towels. Season generously with salt and black pepper.

3. 3

   Whisk together soy sauce and red wine vinegar in a small bowl. Set aside.

4. 4

   Heat 3 tbsp oil in a large skillet over medium-high until it shimmers, ~1 minute.

5. 5

   Working in two batches, sear beef 2 minutes per side without moving until edges brown. Transfer to a plate.

6. 6

   Add 2 tbsp fresh oil to the pan. Add potatoes in an even layer and cook undisturbed 3 minutes.

7. 7

   Stir potatoes and cook until golden and crispy, 4–5 minutes more. Remove to the beef plate.

8. 8

   Add remaining 1 tbsp oil. Add onions and cook, stirring occasionally, until edges char, ~4 minutes.

9. 9

   Stir in garlic and jalapeño. Cook until fragrant, 30 seconds only.

10. 10

    Pour soy-vinegar sauce into the pan. Add beef and potatoes back, tossing to coat, 1 minute.

11. 11

    Add tomatoes and fold gently until just warmed through, 30 seconds. Taste and adjust salt and pepper.

12. 12

    Serve immediately over white rice. Garnish with cilantro if desired.

Tools you’ll need

• large skillet (12-inch)
• small bowl
• whisk
• paper towels
• cutting board
• chef's knife
• spatula
• colander

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