El Pollo Inka’s most popular entree, Lomo Saltado, this traditional Peruvian dish of sliced steak, onions, tomatoes, fries and cilantro topped with spicy green aji sauce and brown rice.
- Yield: 6
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Course: Main Course
- Cuisine: Peruvian
- Author: FlashRecipe.com
- 1 lb sirloin steak , cut in thin slices
- salt and pepper for the meat
- 3 tablespoons vegetable oil
- 1 small red onion , cut in thick slices
- 3 plum tomatoes , cut in thick slices
- 2 tablespoons soy sauce
- 3 tablespoons red wine vinegar
- 1/3 cup beef stock
- 2 teaspoons cumin
- salt and pepper for the cooked meal , before cilantro and fries
- 1/2 cup fresh cilantro , coarsely chopped
- 2 green onions , sliced tip to tail [minus the root]
- 2 cups french fries , freshly fried
- 1/2 head Iceberg Lettuce , washed, torn and dried
- 1 jalapeno , stem cut off [for less spice, de-seed and de-vein]
- 1/2 cup mayonnaise
- 1/4 lemon , juiced
- 1/2 bunch cilantro leaves
- 1/4 tsp salt
- To make french fries, peel and cut russet potatoes.
Soak them in water for as long as you can. I soaked mine for a couple of hours.
- This takes the starch out and allows them to be crispier. Drain, dry and fry.
- Season the beef with salt and pepper.
- Add soy sauce, vinegar, beef stock and cumin in a bowl together.
- Put a pan over very high heat.
Add oil and on very high heat cook half the meat, brown on one side, flip over and cook for an additional 2 minutes.
- Remove meat and repeat with second half.
Stir in the onion and cook for about 2 to 3 minutes.
- Add the tomatoes and cook for just a minute. The tomatoes should hold their shape.
- Stir in soy sauce mixture.
- Add salt and pepper to taste
- Turn off the heat, toss with french fries
- Add chopped cilantro, green onion and serve with brown rice and aji sauce
- To make aji sauce, add the iceberg lettuce, jalapeno, mayonnaise, lemon juice, 1/2 head of cilantro and 1/4 teaspoon salt to the food processor and combine until completely smooth. Let sit for a few hours in the fridge if you can. The sauce will begin to separate after a few days, so don’t make too much at once.
Yield: 6 , Amount per serving: 541 calories, Calories: 541g, Carbohydrates: 31g, Protein: 21g, Fat: 38g, Saturated Fat: 13g, Cholesterol: 54mg, Sodium: 1047mg, Potassium: 855mg, Fiber: 5g, Sugar: 3g, Vitamin A: 704g, Vitamin C: 17g, Calcium: 53g, Iron: 3g