Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lomo Saltado (Peruvian) Recipe
    Lost? Site Map

    Lomo Saltado (Peruvian)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    45 mins

    15 mins

    gailanng's Note:

    Lomo Saltado is a Peruvian dish served with white rice on the side and fried potatoes served on top of the meat and vegetables. While this may sound odd, potatoes are originally from Peru and they are used in every possible way. Many Japanese moved to Peru several generations ago. The soy sauce gives good depth to the marinade.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place steak in 1 bowl and onions in another. Using a knife, make a paste by combining garlic and 1/4 teaspoon salt. Whisk together garlic paste, vinegar, soy sauce, 2 tablespoons of olive oil, cumin and ground black pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hour.
    2. 2
      While steak is marinating, cook potatoes. Drizzle them with 2 tablespoons of olive oil and sprinkle with paprika. Put in a 375 degree oven and roast. Check them after 6 minutes and toss with a spatula. Depending on how thick you cut them, they should cook fairly quickly, so keep an eye on them; set aside.
    3. 3
      Before cooking, allow steak and onions to come to room temperature. Place steak on in a hot saute pan with a little oil and cook about 4 minutes per side for medium-rare, depending on which cut you are using. Discard marinade. When done, let steak rest before slicing.
    4. 4
      Place onions face down in saute pan and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges.
    5. 5
      In a large bowl combine steak and juices, onions, peppers, tomatoes, cilantro and reserved marinade. Toss gently and adjust seasoning with salt and pepper, if needed. Season potatoes and place on top of meat and vegetables. Serve warm.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Lomo Saltado (Peruvian)

    Serving Size: 1 (461 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 509.5
     
    Calories from Fat 211
    41%
    Total Fat 23.4 g
    36%
    Saturated Fat 5.5 g
    27%
    Cholesterol 73.7 mg
    24%
    Sodium 572.0 mg
    23%
    Total Carbohydrate 45.2 g
    15%
    Dietary Fiber 5.7 g
    22%
    Sugars 6.8 g
    27%
    Protein 29.4 g
    58%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites