Lomo saltado is a dish from Peru that's often served over French fries and rice as street food.
Chef Chris Manning calls it "poutine on steroids" and says it can be made with beef, chicken or pork.
Click on the picture to see his version.
- 1 pound sirloin or tenderloin, cut into bite-size pieces
- 2 cloves garlic, chopped
- Olive oil
- 2 tablespoon lime juice
- 1 small onion, chopped
- 1 large tomato, chopped
- 1 banana pepper, seeded and sliced
- 1 jalapeno pepper, seeded and sliced
- 1/4 cup dry red wine
- 1/4 cup chopped cilantro
- Parmesan cheese
Place the meat in a bowl or dish, season with salt, pepper, a little bit of olive oil, lime juice, and chopped garlic. Let marinate for at least 20 minutes.
Sauté meat over high heat for a few minutes until meat is no longer pink. Lower temperature to medium and add the onion. Cook, stirring for 1 minute and then stir in the tomatoes and peppers. Cook until the onions are tender.
Add the red wine and the cilantro. Cook for one more minute.
Serve with white rice and French fries. Garnish with Parmesan cheese
Friday, April 18, 2014, Watertown, NY