Peruvian Steak and Fries

Lomo Saltado is a dish especially popular on the coasts of Peru.  Some would like to call it the National Dish of Peru, but that honor goes to Ceviche.  This dish is a fusion of typical Peruvian food and that of its Chinese immigrants.  The recipe comes from Food and Wine magazine.

Peruvian Steak and Potato    Stir Fry


  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 garlic clove, minced
  • kosher salt
  • freshly ground black pepper
  • 1 pound skirt steak
  • 1 red onion, halved and thinly sliced into half moons
  • vegetable oil, for frying
  • 8 ounces frozen french fries
  • 1/4 cup sliced pickled jalapeno peppers
  • 1 tomato, chopped
  • 1/4 cup cilantro, chopped
  • hot sauce, for serving


In a large bowl, combine olive oil, cumin, coriander, and garlic; season generously with salt and pepper.

Cut the steak into 4-inch pieces, then slice each of those across the grain into 1/2-inch slices. Add the steak and the onion to the marinade and allow to rest at least 10 minutes.

Meanwhile, heat 1/2 inch of vegetable oil in a large skillet over medium high heat until shimmering. Add the french fries and fry until golden, about 3 minutes. Drain on paper towels.

Heat a large griddle or wok until very hot. Stir fry the steak, onion, and jalapenos until the meat and onions are heated through and beginning to char, 1 minute. Add the french fries and toss with a spatula to combine.

Garnish with the cilantro.  Serve with hot sauce.

Serves 4.

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