Tender Lomo Saltado is your ultimate comfort food. Trust me, it’s next level delicious! This classic Peruvian dish combines marinated strips of sirloin, or other beef steak, with onions, tomatoes, french fries, and other spices. It’s hearty, flavorful, and incredibly satisfying! Speaking of occasions, you can whip up this dish for a weekend family dinner, or impress your guests at a party. It’s that flexible! Tender Lomo Saltado is an explosion of flavors and textures that you will sucka for. I can already imagine your foodie-self relishing this scrumptious dish.
– Preparation time: 10 minutes
– Cook time: 20 minutes
– Total time: 30 minutes
– Servings: 4 people
– Recipe Yield: 4 servings of Tender Lomo Saltado
Let’s jump straight into our recipe and find out the secret behind this mouthwatering dish!
Ingredients & Equipment You’ll Need
– 1 1/2 pounds of sirloin steak
– 1/4 cup red wine vinegar
– 1/4 cup soy sauce
– 2 minced garlic cloves
– 1 teaspoon cumin
– 2 red onions
– 2 tomatoes
– 4 medium-sized potatoes
– Fresh cilantro
– Vegetable oil
– Salt and Pepper to taste
Equipment: Cast Iron skillet, Chopping board, Sharp knife
Each ingredient plays a crucial role, but the star of the show is, of course, the sirloin steak. The soy sauce and red wine vinegar marinade is what gives the steak that tangy, umami flavor that just leaves you wanting more. Feel free to substitute sirloin with another cut of beef if you prefer!
How To Make Tender Lomo Saltado
1. First, combine your rice wine vinegar, soy sauce, garlic, and cumin. Add the steak and let it marinate for at least 10 minutes. Remember, the longer it marinates, the better!
2. Fry your potatoes until golden brown and then set it aside.
3. Heat oil in the skillet over medium heat, and then stir fry the marinated steak until it’s slightly pink on the inside.
4. Toss in the onions, tomatoes, and cilantro, and stir fry for a couple more minutes. You want the onions to be wilted but still crisp.
5. Mix in your fries, add a dash of salt and pepper, give it a good stir and voila! Your Tender Lomo Saltado is ready to be devoured.
Tips For The Best Results
– Marinate your steak for at least 10 minutes. If you have more time, let it sit in the marinade for 30 minutes to 1 hour.
– For extra flavor, you can also add aji amarillo paste or fresh chili.
– Don’t overcook your vegetables. The onions should be wilted but still have a crunch.
Storage Tips
– Tender Lomo Saltado tastes best when served right away. However, you can store leftovers in an airtight container in the fridge for up to 2 days.
Frequently Asked Questions
Q: Can I use chicken instead of steak?
A: Absolutely! You can substitute steak with chicken or even tofu for a vegetarian version.
Q: What if I don’t have red wine vinegar?
A: You can substitute red wine vinegar with apple cider vinegar or lime juice.
Q: Is it necessary to use a cast iron skillet?
A: Not necessary, but cast iron skillets provide a better sear for the steak.
Q: How to make the dish less spicy?
A: You can adjust the amount of chili to suit your preference.
Q: Can I freeze the leftovers?
A: Unfortunately, due to the potatoes in the dish, it doesn’t freeze well.
Nutritional Facts of Tender Lomo Saltado
Each serving of Tender Lomo Saltado packs approximately 550 calories, 35 grams of protein, 35 grams carbohydrates, 3 grams fiber, and 30 grams fat.
To wrap things up, Tender Lomo Saltado is a dish that’s a symphony of flavors. A dish that’s not just a meal, but an experience! So don’t wait up, get started and delight yourself with this Peruvian delicacy. Oh, by the way, a nice glass of red wine would pair nicely with this meal. Just saying! Enjoy.
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