Lomo Saltado Recipe

Cook rice

Rinse 1 cup short-grain white rice under cold water until water runs mostly clear. Combine rice, 1.25 cups water and 1 tsp butter or 1 tsp oil in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes before fluffing with a fork.

Prepare fries

If using fresh potatoes: cut into 1/2-inch sticks, rinse, and pat dry. Heat neutral oil in a heavy pot to 325°F (163°C) for blanching. Fry potatoes in batches for 3–4 minutes until soft but not brown. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry until golden and crisp, 2–3 minutes. Season with 1/2 tsp kosher salt. If using frozen fries, bake or fry according to package instructions and season lightly.

Slice steak across the grain into 3/4-inch wide strips. Pat dry with paper towels. Season strips with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.

In a medium bowl, combine 3 tbs soy sauce and 1 tbs red wine vinegar. Optionally add 1 tbs beef or chicken stock for more sauce. Set aside.

Heat 2 tbs vegetable oil in a large, heavy skillet or wok over high heat until shimmering and just smoking. Work in batches so the pan stays very hot. Add half the steak strips, spreading into a single layer, and sear without moving for 30–45 seconds to develop color. Toss and cook another 20–30 seconds until browned but still medium-rare. Remove to a plate and repeat with remaining steak. Return all steak to the plate.

Reduce heat to medium-high and add a splash (about 1 tbs) of the hot frying oil if the pan looks dry. Add minced garlic and sauté 10–15 seconds until fragrant but not browned.

Add the onion wedges and cook, stirring frequently, 2–3 minutes until they begin to soften and get a bit of char on the edges but still retain some crunch.

Add the tomato wedges and cook 30–45 seconds—just enough to warm them without turning to mush.

Return the seared steak to the pan. Pour the soy sauce–vinegar mixture over everything and toss quickly to coat, scraping up any browned bits from the pan. Cook 30–45 seconds to heat through and let the sauce reduce slightly. Taste and adjust seasoning with remaining 1/2 tsp kosher salt and additional pepper if desired.

Turn off heat and stir in chopped cilantro. If desired, squeeze a bit of lime over the mixture.

Place a mound of hot white rice on each plate. Spoon lomo saltado mixture alongside or over the rice. Add a generous handful of hot french fries on the plate (either beside or on top of the rice and meat, per tradition). Garnish with extra cilantro and serve immediately with lime wedges.