Sunday, June 20, 2010

Lomo Saltado - A Peruvian Classic

Olive oil or vegetable oil
1 lb. Tenderloin or thin cut Rib Eye Steak; sliced in strips
2 medium red onion, cut in squares
1 can petite diced tomatoes, not drained
1 Tb. minced garlic
3-4 Tb. red wine vinegar
2 Tb. soy sauce
Salt, pepper, dry parsley and cumin to taste
1 pound frozen fast food french fries
White rice or sticky rice

- Make rice. Keep warm.
- Cook french fries. Keep warm.
- Put oil in the pan and add onion squares. Heat oil to high heat. Add salt and peppered meat to hot oil to brown. Remove meat when it is still pink, so it won't be tough when eating. Leave onions and pan juices in the pan.
- Add 1 Tb. garlic to pan ingredients. Add tomatoes, not drained. Add red wine vinegar, soy sauce and spices. Heat on medium to medium high until sauce reduces by about half and creates a reduction sauce.

To serve: Layer rice on the bottom, then french fries, then meat, then tomato sauce. Yummy!

Source: Husband's business trips to Honda in CA, eating at El Pollo Inka in Gardena, CA.

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