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Monday
Apr082013

Lomo Saltado (Steak & Potato)

In previous recipes I have talked about how I like to branch out from what I have learned over the years. Much of my learning has been mainly in European American cuisine, which pushed me towards Mediterranean, then on to New American. Since Lent is over, I wanted to do red meat. Oh the glory of red meat! I also wanted to do it right and maybe surprise myself along the way. Everyone loves steak and potatoes, and who hasn’t had peppers and onions with it? The only problem is how do you put all that together in a way not many people have seen? I decided to do it this way, and once I realized it tasted fantastic I had to find out if there was a name for it. Lomo Saltado is a Peruvian dish with marinated steak and traditionally french fry style potatoes but I never really follow guidelines! Here is my version of Lomo Saltado (Steak & Potato Stir-Fry).

Ingredients (Serves 2)

Paprika Butter:

4 Tbsp Salted Butter, Whipped Fluffy

2 Clove Garlic, Minced

1 tsp Parmesan Cheese, Grated

½ tsp Parsley, Minced

1 tsp Worcestershire Sauce

¼ tsp Ground White Pepper

3 tsp Ground Paprika, Preferably Spanish

Stir-Fry:

8oz Sirloin, Trimmed and Cut into Strips

12 Small Red Russet Potatoes, Baked then Cooled

½ Red Bell Pepper, Chopped

½ Small Red Onion, Minced

2oz Minced Jalapenos

1 Small Tomato, Diced

Pinch Salt

Pinch Ground Black Pepper

With a whisk or mixer whip the butter until fluffy, then add remaining ingredients and continue to mix until fully incorporated. Once paprika butter is finished mixing, place in a medium nonstick skillet over medium low heat. While butter is melting, slice the cooled baked potatoes in half, and then into 1/8th inch slices, toss in the pan. Finish cutting the rest of your vegetables and place everything except for the tomatoes in the skillet.

Toss all the vegetables to coat completely. Cook the vegetables over medium heat for 3 minutes. Add the sliced steak and lightly season with salt and pepper. Continue to toss every minute until the steak has reached the perfect temperature. Traditionally this can be served next to rice, but I preferred it just by itself.

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