Monday, January 4, 2010

This is My Favorite Peruvian Dish!

Oh wait, there are more favorite Peruvian dishes.  This just happened to be dinner the other night.  The picture is a little messy, because I jumped into it before I thought, oh, blog post!  Lomo saltado, literally translated it means "jump steak".  It has steak strips, tomato, onion, hot pepper without the seeds (There is a story about that.), vinegar, soy sauce at the end, peas, steak fries and served over rice.  Sort of like a Peruvian stir fry!  It's delicious!

Lomo Saltado (Serves 6, we think!)

1 (or maybe 1-1/2) pound(s) of sirloin steak, cut into strips
3 medium tomatoes or 1 beefsteak (or 1 jar of canned tomatoes) about 1 pound of tomatoes, cut in wedges
2 medium or 1 large onion,  cut in wedges
1 medium hot pepper, deseeded and cut in long strips
1 T. red wine vinegar
1/4 c. canola or vegetable oil
1 t. of granulated garlic
a sprinkle of black pepper
a sprinkle of annato or paprika
1/2 of a large bag of steak fries (or maybe more)
1/2 c. of fresh or frozen green peas
 A splash of soy sauce (can be light)
Cooked rice for 6 people
A small bunch Italian flat leaf parsley for garnish

Wash, cut and chop parsley as a garnish and set aside.  Preheat the oven for the fries per package directions.  The fries can bake while you are preparing the rest of the dish.  Marinate the meat strips in a container with the garlic, annato or paprika and pepper.  Let it rest on the side.  In the meantime, cut the onions and tomatoes in wedges and set aside.  Using your largest skillet (ideally 14" wide x3" deep), heat the oil on high, when it's hot, add the meat and brown to keep the juices in.  Once the meat is browned, add the onions and saute the onions for a few minutes and then add the tomatoes, stirring to mix the flavors.  Once the tomatoes are soft and the juices mixed, add the vinegar, stir to combine.   Then add the peas, lower the heat to medium and cook for a few minutes.  Finally, add the hot pepper, cover with a lid and turn the burner to low heat until the pepper is cooked.  Add a sprinkle of soy sauce just before you serve.  To serve,  place several fries on the plate, use a ladle to dish some saltado on top of the fries and garnish with parsley.  Serve rice on the side or how I like it with the rice on the bottom not the side!

This is a translation from The Herbal Husband's brain to blog page!  If you don't understand a step, we will hopefully be able to help you through it!   A quick story about the hot pepper.  Make sure that you deseed it!  The Herbal Husband didn't think that the pepper I bought one time was hot, he left the seeds in!  It ruined the dish!  He couldn't even eat it!  Hope you enjoy it!


Tufa Girl said...

Sounds like a nice warming meal. Does it reheat well? I am all about leftovers for my sweetie.

FYI - found a this blog if you would like to relive your Florida tour.

Stay warm.

lemonverbenalady said...

If you keep the fries separate from the rest of the sauce, it heats up extremely well. We had some this evening. Thanks for the Fairchild blog. I will check it out. You keep warm also!