Party Tray Lomo Saltado Recipe

Tenderize and prep beef

Pat the steak strips dry with paper towels. Season with 1 tsp salt, 1 tsp black pepper, and the ground cumin. Let rest 10 minutes at room temperature.

Prepare sauce

In a large bowl combine soy sauce, red wine vinegar, beef stock (or water), aji amarillo paste, minced garlic, remaining 1 tsp salt and 1 tsp black pepper. Whisk until blended.

High-heat sear

Heat a large heavy-bottomed skillet or wok over high heat until smoking. Add 4 tbs vegetable oil and swirl. Working in two batches to avoid crowding, add half the steak strips in a single layer and sear undisturbed 45–60 seconds until deeply browned on the bottom. Toss and sear another 30–45 seconds until just medium-rare to medium. Remove to a plate and repeat with remaining steak, adding 1–2 tbs oil if needed.

Sauté onions

Return the skillet to high heat and add 2 tbs oil. Add the red onion wedges and stir-fry 2–3 minutes until they begin to soften but still have bite and light charring. Add a pinch of salt to help draw moisture.

Finish stir-fry

Push onions to the sides, add the seared steak back to the pan, pour the prepared sauce over everything and stir to combine. Cook 1–2 minutes until sauce reduces slightly and coats beef and onions. Add tomato wedges and stir just to combine for 30–45 seconds—tomatoes should warm but hold shape. Remove from heat and stir in chopped cilantro. Taste and adjust seasoning: add more salt or pepper if needed.

Hold for service

Transfer the stir-fry to a warm catering tray. Cover loosely with foil to retain heat and prevent sogginess. For large trays, keep sauce slightly reduced so it doesn’t make fries soggy when plated.

Prep potatoes

Soak the cut potato matchsticks in cold water 30 minutes to remove excess starch. Drain and rinse, then dry thoroughly on clean kitchen towels or paper towels; moisture will cause oil to splatter.

First fry (blanch)

Heat frying oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches 4–5 minutes until tender but not browned. Remove with a slotted spoon and drain on wire racks or paper towels.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry potatoes again in batches 2–3 minutes until golden and crisp. Drain on racks, immediately season with 2 tbs salt, tossing to distribute evenly.

Assemble fries on tray

Spread fries on a catering tray lined with absorbent paper or parchment in a single layer if possible. Keep fries hot and separated from the stir-fry until plating to avoid becoming soggy.

Cook rice

In a large pot bring 12 cups water to a boil with 1 tbs salt and 2 tbs oil. Add the rinsed rice, stir once, return to a simmer, then reduce heat to low, cover and cook 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes.

Finish rice

Fluff rice with a fork, then fold in 1 cup chopped cilantro and 2 tbs lime juice if using. Taste and adjust salt. Transfer to a warm serving tray and keep covered.

For catering presentation, place the Lomo Saltado in one or more warm shallow hotel pans. Place fries in adjacent pan(s) or serve fries in a separate tray so guests can top as desired. Offer the cilantro rice in a third pan if included. Provide serving tongs and spoons.

Garnish the stir-fry with additional chopped cilantro and serve with lime wedges on the side for squeezing.

Keep hot pans in chafing setups or warming cabinets at 140°F (60°C) and recommend serving within 2–3 hours for best texture (fries will soften over time).