Photo of Lomo Saltado by WW

Lomo Saltado

Points® value
Total Time
55 min
20 min
35 min
A Peruvian favourite. Homemade fries are served right on top of delicious marinated pepper steak. Add more chiles for extra heat.


Uncooked trimmed beef tenderloin

1 pound(s), cut into 1/2-inch thick strips


2 clove(s), large, thinly sliced

Table salt

1½ tsp(s), divided

Cumin seeds

½ tsp(s)


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


2 medium, cut into wedges


  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.