Lomo Saltado

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How about enjoying a taste of Peru with Lomo Saltado – a dish that’s every carb lover’s fantasy and it’s ready in just 30 minutes! Imagine tender steak slices mingling with tomatoes, onions, and, wait for it, French fries! All served up with fluffy rice and a zesty cilantro jalapeño sauce called aji verde. The marinade and sauce burst with flavor, and the best part? It all comes together in under half an hour!

Lomo Saltado

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course


  • 1 pound sirloin steak sliced into small pieces
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 red onion thinly sliced
  • 3 tablespoons beef broth
  • 1/2 tablespoon minced garlic
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons aji amarillo paste
  • 3 roma tomatoes sliced
  • 1 teaspoon sugar
  • 1 tablespoon vinegar
  • 2 tablespoons finely chopped cilantro
  • Cooked French fries


  • Marinate the sirloin steak slices in a mixture of olive oil, smoked paprika, cumin, oregano, black pepper, and salt in a small bowl.
  • Heat a wok or large saute pan over medium-high heat. Drizzle olive oil and add butter. Toss in the seasoned steak and sear until golden brown on all sides, about 5 to 6 minutes.
  • Transfer the steak to a plate, leaving some juices in the pan. Add sliced red onions and deglaze the pan with beef broth. Cook onions for 3 to 4 minutes, then add garlic and sauté for another minute.
  • Stir in soy sauce, aji amarillo paste, sugar, vinegar, and tomatoes. Cook for 3 to 4 minutes until tomatoes are soft.
  • Return the steak to the pan along with cilantro and French fries. Quickly mix together and it’s ready to serve!
  • Enjoy the warm goodness with rice!


If you prefer crispy fries, serve them on the side and don’t mix them into the sauce. Frozen fries work great, either deep-fried or baked in the oven.

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