Lomo Saltado with Aji Sauce

Lomo Saltado with Aji Dish Guide

Serves 3-4

For the Aji

½ head romaine lettuce

2 cloves of garlic

½ bunch of cilantro

1 large or 2 small jalapenos

2 T red wine vinegar

Juice of half a lemon

1/3-1/2 cup mayo depending on desired consistency

Salt and Pepper to taste

Add all ingredients to a blender or food processor and blend until smooth.

For the Lomo Saltado

¼ cup olive oil

2 russet potatoes (or use frozen fries prepared per package direction)

1 – 1.5 lbs skirt steak

2 T soy sauce (increase to 3 if not using dark soy sauce too)

1 T dark soy sauce

1 t cumin

¼ cup beef stock

2 T red wine vinegar

1 T corn starch

1 cup (before cooking) white rice, cooked per package directions

4 green onions, minced

½ bunch of cilantro, chopped

1 jalapeno, sliced

½ red onion, sliced

1 bell pepper, sliced

Salt and Pepper to taste

Wash your potatoes and cut into French fries of desired size. Soak in water for 30 minutes to an hour and then dry thoroughly. Toss with 2 T olive oil and season to taste. Cook in an air fryer at 400 for 20-25 minutes or until golden brown, tossing halfway through. Cook your rice per package directions.

Slice the steak into 2-3 inch long strips against the grain. Slice the pepper and onion into strips. Slice the jalapeno. Chop the cilantro. Combine the soy, dark soy, vinegar, beef stock, cumin and corn starch and stir to combine.

In a large skillet or wok over high heat, add 1 T of olive oil and sear the steak for 2 minutes per side or until caramelized. Work in batches as needed to avoid over-crowding the pan which prevents browning.

Add the final T of olive oil and add the peppers and onions. Stir-fry for 2 minutes. Add the jalapeno and green onions. Stir fry for 2 minutes. Add the beef back to the wok and stir to combine. Add the sauce and stir just until it thickens. Add half of your French fries. Stir everything to combine. Remove from the heat and plate up with the rice, remaining fries and top with the aji sauce. Garnish with cilantro and green onions and serve.

Dish Notes

Be sure to have all of your ingredients prepped before you start the stir-fry. Working over high heat you want to be able to constantly stir and monitor the cooking. You could use sirloin, ribeye, flank, flap or strip steak for this recipe as well. Just be sure to cut the meat against the grain if you use a tougher cut or one with large muscle fibers like skirt.