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Peruvian Lomo Saltado

Published on June 8, 2012 by in Recipes

If yours was anything like my family, you had one particular night of the week, every week, where mom was certain to have made your fave.

Chances are, if you took a moment to think back to your childhood, you’d remember “that one dish” mom used to make for family dinner. As would any impatient kid, you expected it with enthusiasm and joy. For me there is nothing that says “mom” and “home” more than a huge plate of Lomo Saltado. Truly, I can never tire of that wonderful staple of Peruvian cuisine. Mom still makes it for me.

It’s a recipe handed down from generation to generation. With each adding their special twist. In my case however, I try my best to stick to the way mom made it. Because let’s face it… for most of us, there is no greater cook than our mom. Am I right? Well because I want to honor mom and because I really want to share this with you, I’m posting it here for your gastric pleasure.

Note however, this dish is not one you’d pick if visual appeal is important. The truth is, it has a pretty crappy presentation. Like a hodge-podge of ingredients hastily thrown into a pot. But when it tastes this good, who gives a shit about presentation? So with out further adieu…

Equipment you’ll need:

  • A good sized cutting board
  • A sharp knife
  • A deep frying pan


  • A couple pounds of Flank steak – cut into bite-sized strips (cut with the grain)
  • 1/2 cup Cilantro – chopped
  • 1 or 2 Serrano chilies – chopped.
  • 1 Large red or white onion – chopped
  • Salt and pepper
  • 5 or 6 good sized Tomatoes, cut into chunks
  • 4 – 5 cloves of Garlic – Or as much as you like
  • 1/4 cup Lemon juice
  • 2 Tablespoons Balsamic vinegar
  • 1 Tablespoon Soy sauce
  • French Fries (Yes, fries, frozen, fresh-cut, doesn’t matter)


Start by cooking your french fries. If they are of the frozen variety, get them going by following the cooking instructions on the bag. If you cut your own potatoes (rock on), get those into the deep fryer. Just get the fries going first because you’re going to need them later.

Next brown the flank stake in butter (don’t you just love butter?) and olive oil over medium heat. Add salt, pepper, half of your cilantro (the cooking will darken it so we want to save some for color later), onion, tomato, garlic, Serrano chili, and some lemon juice (just enough to wet it all). Keep that moving on low heat until the onion starts to soften.

By now your fries should be done and set aside. Add them to the mixture (that’s right put em right in there) along with the rest of the cilantro, balsamic vinegar and soy sauce. Reduce heat to medium-low and cover. Let it simmer, stirring occasionally, for about 10 or 15 minutes.

Serve it up over a bed of plain white rice and you got yourself a kick-ass, stick to your belly meal! Seriously.

Bon appétit

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2 Comments  comments 

2 Responses

  1. Soledad Vasselin

    As a real peruvian I have to recommend this recipe, it is super delicious and gastronomically enjoyable, Give it a try!

  2. This Peruvian cart serves the best Peruvian food I have had in Portland! Love them.You can chsooe from about 5 plates, meat or veg, and all come with a salad.The higlights are:- Lomo Saltado- Chaufa- Tallarin SaltadoMmmm, just writing this makes me want to go there on Monday!