Lomo saltado (sauté of beef tenderloin)
Dec 17th, 2007 by Diego
The Lomo Saltado is a dish of marinated steak, vegetables and fried potatoes, usually served over white rice. It is one of the most popular recipes in Peru and is often found on the menu at many smaller restaurants at a very reasonable price. This recipe is for 8 people.
Ingredients:
- 1 kg (2.2 lb) of beef tenderloin
- 3 medium onions cut in strips
- 1 kg (2.2 kb) of potatoes, peeled and cut into strips for frying
- 4 yellow peppers cut into thin strips
- 4 cut tomatoes
- 2 tablespoons of chopped parsley
- 1 tablespoon of balsamic vinegar
- 2 tablespoons of soy sauce
- Vegetable oil for frying
- 1/2 tablespoon of lime juice
- Salt
- Pepper
Preparation:
Fry the tenderloin and put it aside.
In the same oil, brown the onions and tomatoes - more or less 2 minutes.
Add the parsley, salt, pepper, yellow chilis, soy sauce and vinager. Cook until the tomatoes get soft - another 2 minutes, approximately.
Add the tenderloin and the lime juice. Stir good. Optional: when it’s boiling, add 1/4 cup of Pisco and light it with a match for flambé; this gives it a special taste. Put it apart covered.
Fry the potatoes until they’re cooked and browned.
Mix all and serve with white rice. Sprinkle with a little of chopped parsley.
You can eat the Lomo Saltado with cabernet sauvignon or merlot.
