Peruvian Stir Fry / Lomo Saltado II

CitizenFood Mon, 02/09/2009 - 21:32

Serves 6

2 pounds flank or skirt steak
1 tbsp red wine
2 tbsp vegetable oil
2 tsp minced garlic
4 tomatoes, chopped
Salt, pepper and cumin to taste
2 medium onions, thickly sliced
Chopped parsley
1 tbsp vinegar
5 medium potatoes, thinly sliced for French Fries
Vegetable oil

Cut steak into thin strips and marinate in wine for 1 hour. In a large sauté pan, heat the oil and add the garlic. Cook for 3 minutes. Add the steak, and continue to cook until steak reaches desired doneness. Season with salt, pepper, cumin. Reserve some of the cooking liquids.

Add the chopped tomato to the pan. Cook for 3 to 4 minutes, until softened. Add the onion, parsley and vinegar. Cook a few minutes more and then add the reserved juice from the meat.

In a separate sauté pan, fry the potatoes vegetable oil until browned. Add the potatoes to the meat and season to taste with salt and pepper. Serve warm.

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