Lomo Saltado = Happiness

lomo-saltado-tomatoes-cheese

I love learning about the world, and the people in it!  I’ve been to many countries, and the best way to take in new culture is by trying local food.  Now, if you have the opportunity to hop on a plane every time you get hungry, I’d say go for it!  Unfortunately, many of us don’t have that same opportunity, and just get stuck at home ordering take out.  Well, this doesn’t have to be the case.  Take this dish, Lomo Saltado, for example.  It’s a Peruvian stir fry of aromatics, like garlic and chilis, steak, and fried potatoes (aka french fries) glazed in a tangy, spicy sauce.  In Peru, they treat this dish as a hangover cure.  Now, I’ve never been to Peru, but in learning about this dish and how to make it, I’ve learned quite a bit about Peruvian culture through their food, which beats sitting in economy class for 10 hours reading SkyMall.  So, go out and make something from somewhere you’ve never been before, and it will be the most delicious (and shortest) journey you have ever taken.  If you’re looking for a place to start, try my version of this classic Peruvian dish Lomo Saltado:

 

Ingredients

1-1.5 lbs flank steak

2 russet potatoes, cubed

3 medium tomatoes, wedged

soft goat cheese to taste

1/4 cup olive oil

/12 teaspoon ground cumin

salt and pepper to taste

chimichurri (recipe follows

Directions

Heat oven to 375.  Toss the tomatoes in enough oil to coat and add a pinch of salt.  Do the same with the potatoes and roast in the oven on separate trays.  Roast until the tomatoes start to brown, and the potatoes are fork tender.  Now rub the flank steak with just enough oil to coat, and sprinkle liberally with salt.  Let steak sit for five minutes.  In the mean time, heat a pan large enough to fit the steak on high heat.  Coast iron pans work well, but if necessary, cut the steak into smaller pieces.  Sear the steak until a thick brown crust is achieved on top and bottom.  Now place steak on a tray, and roast in the oven for ten minutes until desired doneness.  Let sit for five minutes more, and cut across the grain into 1/2 inch strips.  toss the meat with the ground cumin, potatoes, tomatoes, and salt and pepper to taste is necessary.  Be sure to include the juices from the tomatoes and the meat.  Garnish with chimichurri and goat cheese and enjoy.

Chimichurri

2 cloves garlic, minced

i bunch parsley, chopped

1 bunch cilantro, chopped

1/4 cup sherry vinaiger

1/4 cup olive oil

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon chili flakes

Directions

Combine all ingredients, make the night before for better flavor!

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2 thoughts on “Lomo Saltado = Happiness

  1. Sabrina Modelle

    Matt, it was so nice to meet you last night and HOLY CRAP you are crazy talented. I’d love to get together and work on some creative stuff together. Painting boards, ceramics, cooking– any of if.
    I enjoyed meeting you and your lovely lady so much. Also, Lomo Saltado FTW!

    Reply

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