PERUVIAN LOMO SALTADO

PREP TIME COOK TIME KCAL (g) FATS (g) CARBS (g) PROTEIN (g)
15 min 30 min 366 20 21 26
*Serves 4

INGREDIENTS

For the baked fries:

2 medium potatoes, cut into ½-inch thick fries

1 tbsp. olive oil

½ tsp. chili powder

½ tsp. paprika

½ tsp. salt

¼ tsp. pepper

⅛ tsp. cayenne powder

 

For the meat:

2 tbsp. olive oil

1 lb. (450g) sirloin steak, cut into strips

salt & pepper

1 red onion, sliced

1 tomatoes, sliced

2 cloves garlic, minced

1 tbsp. aji amarillo paste (or any spicy chili paste)

2 tbsp. tamari

1 tbsp. white wine vinegar

2 tbsp. fresh cilantro, chopped


     

    INSTRUCTIONS

    1. Preheat the oven to 400°F (200°C). Prepare a baking sheet lined with baking paper.

    2.Toss the potatoes in the olive oil and spices and spread out on the prepared baking sheet. Bake into the hot oven for 20 minutes, then toss and cook for a further 10 minutes.

    3. In the meantime, heat 1 tablespoon of olive oil in a large skillet over a high heat. Season the steak with salt and pepper, add to the hot skillet and cook for 3 minutes. Turn the steak over and cook for a further 2-3 minutes. Remove the steak from the pan and set aside to rest for 5 minutes.

    4. Heat the remaining oil in the same skillet and add the red onion and cook for about 5 minutes, until softened and golden brown. Add the tomato, garlic and aji amarillo paste, and cook for 5-7 minutes. Add the tamari and vinegar and cook for a further 1 minute.

    5. Return the steak to the pan, add the baked fries and chopped cilantro, then mix everything gently until well combined with the sauce.

    6. Serve with rice (optional and not included within nutritional breakdown).