- 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
- Pre-heat a large shallow sauce-pan, add the cooking oil
- 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).
- 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.
- Heat the sauce-pan again, add the oil and heat.
- 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.
- 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.
- When heat if off, add parsley.
- 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