Weekend Specials Recipe

Prepare marinade (day before)

In a large bowl, whisk together soy sauce, red wine vinegar, beer (if using), minced garlic, ground cumin, black pepper, sea salt, chopped cilantro and 1 tablespoon neutral oil until well combined.

Slice the trimmed beef against the grain into 1/2-inch strips. Place the strips into the marinade and toss to coat evenly.

Cover tightly and refrigerate for at least 12 hours and up to 24 hours to allow the authentic seasoning to infuse the meat. Remove beef from refrigerator 30 minutes before cooking to come closer to room temperature.

If using frozen or raw potatoes, make thick-cut fries and cook until crisp (350–375°F / 175–190°C if frying, or 220°C / 425°F for baking) and keep warm and very dry. If you already have prepared fries, reheat in a hot oven or fryer to restore crispness.

While fries reheat, slice the red onion into 1/2-inch wedges, core and wedge the tomatoes, and slice the aji amarillo or yellow bell pepper into strips. Pat vegetables dry.

Heat a large heavy skillet or wok over high heat until very hot. Add remaining 1 tablespoon neutral oil and swirl to coat.

Remove beef from marinade (reserve marinade) and shake off excess. Working in batches to avoid overcrowding, sear the beef strips in the hot pan for 1 to 2 minutes per side until browned but still tender (medium-rare to medium). Transfer seared beef to a plate and keep warm.

Lower heat to medium-high. Add the onion and pepper to the pan and stir-fry 2 to 3 minutes until they begin to soften but still have bite. Add the reserved marinade to the pan and bring to a quick boil, scraping any browned bits from the bottom.

Pour in the hot stock and Worcestershire (if using); cook 1 to 2 minutes to reduce slightly. Return the beef to the pan along with the tomato wedges and toss for 30–45 seconds—just long enough to warm tomatoes without making them fall apart.

Add the fries to the pan and fold everything together gently so fries absorb some sauce and soften slightly but remain somewhat crisp. Season with lime juice, the remaining black pepper and salt to taste. Taste and adjust seasoning.

Turn off heat, sprinkle chopped cilantro over the top and give a final toss.

Divide steamed rice among four plates. Spoon generous portions of lomo saltado (beef, vegetables and fries) alongside or atop the rice. Serve immediately with lime wedges on the side.

Recommended: offer hot sauce or extra soy and lime at the table for guests to adjust flavor.