Lomo Saltado

by Jasson Caceres


2-3 pounds steak or tenderloin 1 large red onion, cut into wedges

3 large ripe tomatoes, cut into wedges 1-2 pounds yellow potato 1 ají amarillo, or your favorite spicy pepper, sliced into thin strips 4 Tablespoons soy sauce 4 Tablespoons red wine vinegar

1 shot of Pisco 2 Tablespoons freshly chopped cilantro

1 teaspoon minced fresh garlic

olive or vegetable oil

salt and pepper

cooked white rice

Salt and pepper the meat and slice into irregular sized strips. In a frying pan or wok, heat 2 Tablespoons of oil and brown the meat stirring frequently. Put into a bowl and set aside with the juices. In the same pan add two more tablespoons of oil and saute the onion until it starts getting soft. Add garlic and stir for several minutes. Add the meat with its juices and stir in the pepper. Lower the temperature and mix well. Raise the temperature to high and add the soy sauce, vinegar and pisco. This may cause the meat to flambé briefly. Reduce the temperature after a 20-30 seconds and add tomatoes, cilantro and salt & pepper if desired.

Cut potatoes into thin strips and fry in hot oil (or bake frozen french fries for an easier version).

Serve with french fries and white rice. Serves 6.



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