Lomo Saltado

Ingredients

Aji Verde Sauce:

  •  1/4 cup mayonnaise
  •  1/4 cup cotija cheese
  •  1/4 cup lime juice
  •  1/3 cup sour cream
  •  2 jalapeños, chopped into 1/2-inch pieces
  •  2 Thai chili peppers
  •  1 bunch or 1 cup cilantro
  •  1 cup iceberg lettuce
  •  1 teaspoon salt (to taste)
  •  1/2 teaspoon ground black pepper

Lomo Saltado:

  •  2 lbs beef (filet mignon or ribeye steak), cut into 1-inch chunks
  •  2 medium-sized red onions, thickly sliced
  •  3 Roma tomatoes, quartered
  •  1 lb frozen crinkle-cut fries, air fried
  •  4-5 garlic cloves, minced
  •  Fresh cilantro, minced for garnish
  •  Salt and pepper (to marinate beef)
  •  Cooking oil (as needed)

Sauce:

  •  2 tablespoons sugar
  •  3 tablespoons soy sauce
  •  1/4 cup red wine vinegar

Important sides for serving:

  • White Rice (1 cup in rice cooker)
  • Crinkle cut fries (frozen bag, cook until very golden brown and crunchy)

Aji Verde Sauce Directions:

  1. Combine all Aji Verde Sauce ingredients in a blender and blend until achieving the desired consistency, smooth or slightly chunky.

    Lomo Saltado Directions:

    1. Marinate the beef chunks with salt and pepper for at least 30 minutes.
    2. Heat a griddle or pan on high heat, add oil, and sear the beef until it reaches a medium/medium-rare temperature. Set it aside.
    3. On high heat, add more oil to the same pan, then sauté minced garlic and red onions until slightly charred. Reintroduce the seared beef into the pan, add tomatoes, and cook for 1 minute. Mix in the prepared sauce.
    4. Add the air-fried fries and combine them with the stir fry. Garnish with minced cilantro.