I love food, I mean don’t we all!! I have my staple cuisines and I don’t venture too far away from them. Not because I wouldn’t like too, it’s just so easy to get into a routine of foods you always have and stick with them. But the other day, a friend from the gym posted a picture of her dinner and said it was her absolute favorite and such an easy thing to make. And since I’m a fan of favorites and easy things, I was all over this meal!
Lomo Saltado is a Peruvian dish with a Chinese flair and it is absolutely delicious. I hate making dishes like this because I never know how it’s going to turn out, so I never make enough, and then my whole family goes nutso over it. So, learn from my mistake, make a ton of this. It’s bomb and your whole entire family will love it (kids included)
Ingredients
- 1.5 lbs flank steak
- 1 red onion, sliced
- 2 tomatoes, sliced into strips
- 1 tbl ghee or oil
- 1/3 cup beef broth
- 2 tbl coconut aminos
- 3 tbl red wine vinegar
- 2 tsp cumin
- 1 green onion, sliced
- 3-5 potatoes of choice made into fries or hashed
- OPTIONAL: pickled jalapenos
Instructions
- In a small bowl add coconut aminos, vinegar, beef stock, and cumin. Mix well and set aside.
- Add ghee or oil to a skillet and get it nice and hot.
- Slice flank steak into strips and add to skillet. Cook 2-4 min per side, then remove and set aside.
- Add in onion and cook until it starts to get soft.
- Add in tomato slices and cook another 3 min. (you want the tomatoes to still hold their shape)
- Add your meat back in and pour mixture all over the top. Mix well.
- Top with sliced green onions and pickled jalapenos.
Notes
To make fries, slice potatoes of choice and stick in cold water. Let sit for an hour then remove and pat dry. Place on baking sheet and drizzle oil over top with a little salt and pepper. Bake in oven at 425 for 8 min then flip and bake another 8-10 or until nice and golden.
Usually you serve with a side of fries. Any potato will work…sweet potato, you betcha. Yukon tater, heck yah. Regular ol’ russet, for sure! I grated a bunch of yukon golds and put the Loma Saltado over hashbrowns. The pickled jalapenos really add another dimension to the dish. I suggest doubling this recipe so you have lots of leftovers (cause you are gonna want it) Would also be great over a bed of lettuce.
Oh man, my mouth is watering just typing all the different ways you can eat it.
Do you ever venture out of your comfort zone with food? I really need to more often…..there are so many cultures with awesome food. Plus I’m warming my kids up for when we become bajillion-aires and can travel the world and be down for trying all kinds of food because I ventured away from the norm. 🙂
Whole30: yes
Paleo: yes (omit the potatoes)
