Preparation time: 4 hours
Cooking time: 30 mins
Ingredients needed to make Lomo Saltado With Chips:
For the marinade:
- 2 tsp Worcestershire sauce
- 5 fl oz soy sauce
- 4 garlic cloves, chopped
- 2 tbsp red wine vinegar
- ½ tsp ground cumin
- ½ tsp dried orehano
- Salt and freshly ground black pepper to taste
For the lomo saltado:
- 1 lb 5 oz fillet steak, diced into 1 ¼’’ cubes
- 2 tomatoes, halved, deseeded and sliced into eighths
- 1 large onion, sliced into thick wedges
- 1 lb 5 oz chipping potatoes, peeled and sliced into long strips
- ¼ oz fresh flat-leaf parsley, finely chopped
- 1 amarillo chili, deseeded and sliced longitudinally
- 1 oz fresh cilantro, leaves picked and finely chopped
- 2 tsp pisco
- Vegetable oil, for frying
- Sunflower oil, for deep frying
Cooking instructions for Lomo Saltado With Chips:
- To make the marinade, place all its ingredients in a bowl, along with a couple of tbsp water and whisk them all together until well combined.
- Toss the meat cubes into the bowl and give them a nice stir to coat well with the marinade.
- Place a lid on top and refrigerate for over 4 hours to marinate.
- To make the chips, wash the potato strips in a colander with lots of cold water to get rid of any extra starch and dab with paper towels to blot dry.
- Fill half of a heavy-based, deep skillet with sunflower oil and heat it to 275 degrees.
- Drop in the potato chips and deep fry for about 10-12 minutes or until they soften and are par-cooked.
- Drain them out into a paper towel-lined plate, using slotted spoon and set aside.
- To make the steak, heat a lashing of vegetable oil in a wok over high flame, until it smokes and drain the meat into it.
- Cook the meat for several minutes, stirring often, until they brown nicely and throw in the onion wedges.
- Continue to stir-fry for another minute and stir in the chili, tomatoes and a dash of pisco.
- Drizzle the marinade into the mixture and stir them all together to mix well.
- Bring it to a simmer and remove from heat.
- Let it rest within the wok for 2-3 minutes and spoon it onto serving plates; keep warm.
- Meanwhile, warm up the sunflower oil back to 375 degrees and dip the half-cooked potato chips back into the pan.
- Deep-fry until they turn crispy golden brown and drain them out onto paper towels, with the help of slotted spoon.
- Sprinkle a dash of seasonings and toss the chips together to coat well.
- Place them alongside the cooked steak and finish it off with a sprinkling of chopped herbs.
- Serve right away.
Image credit: Wikimedia Commons