Lomo Saltado (serves Up To 12) Recipe

Make cilantro sauce

In a blender or food processor, combine 4 cups packed cilantro leaves, 6 garlic cloves, 1 cup fresh lime juice, 1 tsp ají amarillo paste (optional), 1 cup evaporated milk or plain yogurt, 1 cup olive oil, 1 tsp salt and 1 tsp ground cumin. Blend until smooth and emulsified, scraping down sides as needed. Adjust seasoning with salt or lime if desired. Reserve 1/4 cup of the sauce for finishing and use the remainder for marinating the beef.

Marinate steak

Place 4 lbs of skirt steak strips in a large container or zip-top bags. Add 2 cups of the cilantro marinade, 1 tbs soy sauce, 2 tbs vegetable oil, 2 tsp salt and 1 tsp black pepper. Toss to coat thoroughly. Refrigerate and marinate at least 30 minutes and up to 4 hours (no longer than 6 hours to avoid texture changes).

Cook white rice

Rinse 4 cups long-grain white rice under cold water until water runs clear. Combine rinsed rice with 8 cups water and 1 tsp salt in a large pot. Bring to a boil, stir once, reduce heat to low, cover and simmer 18 minutes or until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes. Fluff with fork before serving.

Prepare and fry potatoes

Rinse cut russet potatoes under cold water to remove excess starch, then dry thoroughly on kitchen towels. Heat 4 cups vegetable oil in a deep fryer or heavy pot to 325°F (163°C). Fry potatoes in batches for 4–6 minutes until soft but not browned. Remove and drain on racks. Increase oil temperature to 375°F (190°C) and fry batches a second time for 2–3 minutes until golden and crisp. Drain on paper towels, toss with 2 tsp salt, and keep warm in a low oven (200°F / 95°C) while finishing the dish.

Prepare sauté sauce

In a small bowl, whisk together 1 cup teriyaki sauce, 1 tbs dark soy sauce, 3 tbs red wine vinegar and 1 cup beef stock or water. In a separate small cup, mix 2 tsp cornstarch with 2 tbs water to make a slurry; set aside.

Sear the beef

Heat a large heavy skillet or wok over very high heat until smoking. Add 2 tbs vegetable oil and swirl. Working in 2–3 batches to avoid crowding, add marinated skirt steak strips in a single layer and sear 1 to 1.5 minutes per side until browned but still medium-rare to medium (they will be thin). Remove beef to a warm tray and tent with foil between batches.

Sauté vegetables

In the same hot pan, add 1 tbs oil if needed, add 4 minced garlic cloves and quickly stir 10–15 seconds until fragrant. Add 4 medium red onions (cut into wedges) and sauté 2 minutes on high heat until slightly softened but still crisp. Add 8 roma tomato wedges and 6 sliced scallions; toss 30–45 seconds — you want the tomatoes warmed but not falling apart.

Combine and finish

Return the seared beef with any accumulated juices to the pan. Pour the prepared teriyaki/beef stock mixture over everything and stir to combine. Bring to a simmer and add the cornstarch slurry, stirring constantly until sauce thickens slightly (about 30–45 seconds). Stir in 1/4 cup reserved cilantro sauce to brighten flavor and remove from heat. Taste and adjust with a squeeze of lime or a pinch of salt if needed. Stir in chopped cilantro for garnish.

Portion 1/2 cup cooked white rice and a generous handful of French fries on each plate (or family-style). Spoon the lomo saltado (beef, onions, tomatoes and sauce) alongside the rice and fries, or heap the beef on top of the rice and fries on the side as preferred.

Garnish with extra chopped cilantro and lime wedges. Serve immediately while hot.