Lomo saltado
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

(Paleo, Whole30, gluten-free, dairy-free)

Servings: 4
Ingredients
  • 1 lb flank steak sliced into stir-fry strips
  • 1/2 yellow onion cut into wedges
  • 1/2 red onion cut into wedges
  • 2 Roma tomatoes seeded and cut into wedges
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 1/2 tbs balsamic vinegar divided
  • 1 tbs aji amarillo paste
  • 1 tbs tomato paste
  • 1 tbs coconut aminos
Instructions
  1. Preheat a large frying pan and add cooking oil of choice.  

  2. Add the beef, allowing room for the pieces to not overlap each other. Season with salt, pepper, cumin, oregano and paprika. Allow to sit on the pan for about a minute, then toss the meat until the color caramelizes with a little red remaining.  Remove from the pan and set aside, keeping warm.

  3. Add some more oil to the frying pan, then add the onions with a pinch of salt.  Saute the onions until they display a golden color.  

  4. Stir in the garlic powder, aji amarillo paste and vinegar and allow to braise until most of the vinegar has evaporated.

  5. Add the tomato paste, coconut aminos, tomato wedges and 1/2 tbs vinegar.  Cook the vinegar off.  Add a little water if needed to keep the mixture moist.

  6. Return the beef to the frying pan, mix well and turn the heat off.

  7. Serve over french fries (either homemade or bought) and with optional rice (whole-grain or cauliflower).  Garnish with parsley and add some of the cooking juices as a sauce.

Recipe Notes

Recipe adapted from Chef Freyka Nunez del Prado