Lomo Saltado

Ingredients:

  • 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

Directions:

  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

Tips:

  • 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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