Lomo Saltado
For the fries
- 2 white sweet potatoes, peeled and cut into fry sizes
- 2–3 tablespoons ghee
- pinch of salt
For the stir fry
- 2–3 tablespoons ghee
- 1 pound flank steak, thinly sliced
- pinch of salt
- pinch of garlic powder
- 1 small red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 3 tablespoons coconut aminos
- 3 tablespoons red wine vinegar
- 1/4 cup chicken or beef broth
- salt and pepper, to taste
- 1 teaspoon cumin
- 1 large plum tomato, sliced
- salt and pepper, to taste
For the Green Peruvian Sauce (Green Aji Sauce)
- *Make cauliflower rice, if making.*
- Preheat oven to 375 degrees F. Line baking sheet with parchment paper. Toss fry-size cut sweet potatoes in ghee and sprinkle with a bit of salt. Place on baking sheet in one even layer. Bake for 20 minutes then toss to cook on other side for 10 more minutes.
- While sweet potatoes bake, place a large cast iron skillet over medium heat. Pat flank steak dry and sprinkle salt and garlic powder over meat liberally. Add ghee to pan then once hot, cook meat in pan for 2-3 minutes per side, being sure you don’t overcrowd the pan. You may want to do this in two batches. once meat cooks on both sides, remove and set aside.
- Add the onions to the hot pan and cook for about 8 minutes until onions begin to caramelize. Then add peppers, toss and cook for 3 more minutes.
- Finally, add coconut aminos, red wine vinegar, broth, cumin and a bit of salt and pepper. Mix then let reduce for about 8-10 minutes, until the sauce thickens and reduces by 1/3. Once sauce has reduced, add sliced tomato, toss and cook for 1 more minutes.
- Lastly, make aji sauce: place all ingredients in a blender and blend until smooth.
- To finish the dish, add steak and sweet potato fries to sauté pan and toss. Let warm through for about 2-3 minutes before serving.
- Eat dish with cauliflower rice, stir fry and top it all off with aji sauce and extra cilantro!