Lomo Saltado Recipe

Make cilantro sauce

In a blender or food processor combine 1 cup packed cilantro leaves, 3 garlic cloves, 2 tablespoons lime juice, 3 tablespoons vegetable oil, 1 tablespoon soy sauce, 1 teaspoon white vinegar, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pulse until mostly smooth, adding up to 2 tablespoons water to reach a pourable but slightly thick consistency. Taste and adjust salt or lime as needed. Reserve 3 tablespoons of this sauce to use as a finishing drizzle; use the remainder to marinate the beef.

Marinate beef

Place the skirt steak strips in a bowl or zip-top bag. Pour the remaining cilantro sauce over the beef and toss to coat evenly. Cover and refrigerate 20–30 minutes (or up to 2 hours) to allow flavors to penetrate.

Cook rice: Rinse 1 cup long-grain white rice under cold water until water runs clear. In a small pot combine rinsed rice, 2 cups water and 1 teaspoon salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest covered 10 minutes, then fluff with a fork.

Cook fries: Prepare 3 cups of fries according to package directions or fry/bake hand-cut fries until golden and crisp. Keep warm until serving.

Heat sauté pan: Place a large heavy skillet or wok over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat.

Sear beef: Remove beef from marinade, letting excess drip off (reserve marinade). Add beef strips to the hot pan in a single layer (work in batches if needed to avoid crowding). Sear 1–2 minutes per side until browned but still tender and medium-rare to medium. Transfer seared beef to a plate and keep warm.

Cook vegetables: Add a touch more oil if the pan is dry. Add the red onion wedges and cook 1–2 minutes, stirring, until slightly softened but still with bite. Add the scallions (if using) and cook 30 seconds. Add the tomato wedges and cook 30–45 seconds just to warm through — they should remain juicy.

Combine and sauce: Return the seared beef to the pan with the vegetables. Add 3 tablespoons teriyaki sauce and 2 tablespoons soy sauce. Stir and toss quickly over high heat 1 minute until everything is coated and the sauce has thickened slightly. If you reserved any marinade, add 1 tablespoon now to deepen flavor (only if it hasn’t been contaminated by raw beef).

Finish with cilantro sauce: Remove pan from heat and drizzle the reserved 3 tablespoons cilantro sauce over the mixture. Toss briefly to combine. Taste and adjust with salt or a squeeze of lime if needed.

Rest and slice (if desired): If any larger pieces of beef need, slice across the grain into bite-sized strips before plating.

Plate: Serve a scoop of white rice alongside a portion of French fries. Spoon the beef and vegetable mixture over or beside the rice and fries. Garnish with chopped fresh cilantro and extra scallions if desired.

Portioning: This recipe yields approximately 2 generous servings. Serve immediately while hot.