Lomo Saltado
4
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
A Peruvian favourite. Homemade fries are served right on top of delicious marinated pepper steak. Add more chiles for extra heat.
Ingredients
Uncooked trimmed beef tenderloin
1 pound(s), cut into 1/2-inch thick strips
Garlic
2 clove(s), large, thinly sliced
Table salt
1½ tsp(s), divided
Cumin seeds
½ tsp(s)
Cilantro
¼ cup(s), fresh, leaves, divided
Fresh lime juice
2 tbsp(s)
Yukon gold potato
6 medium, cut into 8 wedges each
Olive oil cooking spray
4 spray(s), divided
Olive oil
2 tbsp(s), divided
Red onion
2 medium, thinly sliced
Serrano chile
2 average, cut into thin strips
Red bell pepper
2 medium, cut into thin strips
Tomato
2 medium, cut into wedges
Instructions
1
In a nonreactive bowl, combine beef, garlic, 1/2 teaspoon of salt, cumin, 2 tablespoons of cilantro and lime juice; cover and marinate in refrigerator for 30 minutes to 1 hour.
2
Meanwhile, preheat oven to 450ºF. Coat a nonstick baking sheet with cooking spray; place potatoes on top. Coat potatoes with cooking spray and drizzle with 1 tablespoon of oil; sprinkle with remaining teaspoon of salt. Turn potato wedges over several times to coat. Roast for 15 minutes; turn over and roast until both sides are crisp yet tender inside, about 12 to 17 minutes more.
3
While potatoes are baking, coat a large skillet with cooking spray and add 1 teaspoon of oil; heat over medium-high heat. Brown beef, flipping once, about 1 to 1 1/2 minutes per side; remove beef and set aside.
4
Add remaining 2 teaspoons of oil and cook onions, stirring occasionally, for about 5 minutes. Add chiles, peppers and tomatoes; cook, stirring occasionally, for 5 minutes more. Add beef to skillet and toss to coat. Serve immediately, topped with fries and garnished with remaining 2 tablespoons of cilantro. Yields about 1 1/3 cups of beef mixture and 8 potato wedges per serving.
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