Lomo Saltado – A Tasty Treat!

I am still obsessing over Peruvian Cuisine!  One of the dishes I enjoyed several times is called Lomo Saltado.  According to our guide in Lima, Luis, the name literally means to toss in the air.  It is beef with tomatoes and onions that is served over fried potatoes with a side of rice.  (Yes! A double starch!)

The first time I tried Lomo Saltado, was at a Peruvian restaurant we visited in NC, called Machu Picchu, as a preview to our trip during the spring.  The second time I tasted the dish was at a restaurant in Lima.  I enjoyed the dish both times.  However, the most tastiest version of the dish I had was when my Peruvian “Mom” made it for us at lunch during our home stay in Cusco.

 

Here is a recipe, courtesy of the food network,  for those of you who are adventurous enough to try it!

Ingredients

Directions

Cut the steak in long pieces 1/4 by 1 1/2 to 2 inches. Season the steak with salt, pepper and garlic, to taste.

In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. Add the fries and fry until golden. Remove them to paper towels to drain.

Add 1/8 cup of vegetable oil to a medium skillet over medium heat. Once the oil is hot add the rib-eye. After the meat has browned add the onions and cook until they soften. Add the tomato, vinegar and the soy sauce. Pour in the beer and simmer until the vegetables are cooked through. Remove the beef mixture to a serving plate and top with the fries. Garnish with parsley and serve with white rice

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Chair of Social Science, Humanities,
& Foreign Languages

Liberal Arts & University Transfer
Craven Community College

800 College Court
New Bern, NC 28562
Email: bellaceroc@cravencc.edu
Phone: 252.638.7328
Fax: 252.638.3231

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