Spork’s Lomo Saltado

 

This is a popular Peruvian dish that shows a Chinese influence, combining steak and potatoes with rice and soy and stir-fry cooking.

(Serves 4)

1 lb beef tenderloin

1 lb red potato

4 eggs (optional)

Crème fraiche (optional)

1 large red bell pepper

1 large red onion

2 cups steamed jasmine rice

Salt and pepper to taste

Olive oil

Ginger Soy

8 oz soy sauce

4 oz mirin

3 oz brown sugar

1 oz minced garlic

1 oz minced ginger

1 oz sliced green onion

Tomato Puree

1 lb vine ripened tomatoes

¼ cup extra virgin olive oil

½ oz minced garlic

1 oz minced shallot

1 Tbs kosher salt

1 tsp toasted and ground black pepper

Garnish

Sliced radish

Thinly sliced green onion

Lime wedges

Place the potatoes in a small sauce pan with cold water and salt and simmer until easily pierced with a knife but not too soft. You want them to be firm. While the potatoes cook drizzle the tenderloin and tomatoes with a small amount of olive oil, season with salt and pepper, and fire up a grill. Spork uses a charcoal grill with mesquite hardwood charcoal, but any will do.

Grill the tomatoes until lightly charred.  Set aside for the tomato puree.  Grill the tenderloin until very rare and let rest.

Make the ginger soy by combining the soy sauce, mirin, ginger, garlic, and green onion in a small saucepan on low heat and whisk until the sugar is dissolved.

Make the tomato puree. In a blender, food processer, or by hand blender combine the charred tomatoes, the olive oil, garlic, shallot, salt, and pepper and puree until smooth.

Thinly slice the tenderloin against the grain. Cut the potatoes in half lengthwise and then slice into ¼” thick pieces. Julienne the bell pepper and red onion.

Cook the eggs. Spork likes them sunny side up.

While cooking the eggs heat some olive oil in a 12” wok or large sauté pan. Once the oil is very hot fry the potatoes until golden brown and deliciously crispy. Add the onions and peppers to the pan. Keep everything moving in the wok and cook until soft and starting to brown.  Add the sliced tenderloin to the wok and continue to cook on high heat for another minute. Add the tomato puree and cook until it starts to caramelize, about a minute. Add the ginger soy. Reduce the sauce. It should be fairly wet but not overly saucy.

Serve with the steamed jasmine rice, top with fried eggs, and a little crème fraiche. Garnish with a lime wedge, some sliced green onion, and some sliced radish.

 

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Photo Credit: Amy Castano

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