Lomo Saltado


  • 1 lb flank steak or top round, thinly sliced
  • 2 medium yellow onions, cut into medium size wedges
  • 2 Roma tomatoes, seeded, cut into wedges
  • 6 medium white potatoes, cut into French fries, (sprinkle with olive oil and smoked paprika, cook, and reserve in oven until serving meal)
  • 1 1/2 tablespoons Italian Parsley, chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon granulated garlic or fresh garlic
  • 1 1/2 tablespoon Red Wine Vinegar
  • 1 tablespoon Aji Amarillo Paste (1 can of Aji Amarillo peppers combined with 1 habanero pepper in a food processor, it will make a few cups that will keep in the fridge put to 2 weeks)
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce


  1. Pre-heat a large shallow sauce-pan, add the cooking oil
  2. When the oil is hot, and using a cooking tong, incorporate the beef, spread in the bottom of the pan.  Quickly season with salt, pepper, cumin, oregano and a little paprika.  Let cook for  1 1/2 minutes then start tossing it(either with your tongs or with your wrist work).
  3. Meat is when the color changes to caramelized, still a little red.  Do not overcook.  Reserve the beef on a plate and cover to keep warm.  Add some water to the sauce-pan to deglaze, and save the deglazing pan juices with the reserved beef.
  4. Heat the sauce-pan again, add the oil and heat.
  5. Incorporate the onions.  Toss for 2 minutes, add the garlic and ahi amarillo and toss for 1 minute.  Add the vinegar and cover to braise them and to evaporate the vinegar for 1 1/2 minutes.
  6. Open and immediately add the tomato paste and soy sauce, maybe some water (keep it juicy), add the tomatoes wedges, a little more vinegar, cook the vinegar off and return the beef to the saute pan.  Mix well.  Check to make sure is juicy, if not add a little bit of water.  Turn off.
  7. When heat if off, add parsley.
  8. serve with rice and over the fries, make sure to add some juice to each plate


  • Timing is the strategy to serve the best Lomo Saltado.
  • White rice is ready and kept warm. (heat your oven to 170 degrees, and use it as a warmer box)
  • French fries are ready, or kept warm in the oven if they are done before the Lomo Saltado.
  • All the ingredients are ready to go before you start cooking.
  • The onions should be a bit crunchy.

Source:  Chef Freyka Nunez del Prado, Harmons cooking school


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