Lomo Saltado

Lomo Saltado

2 lbs flank steak

2 onions, sliced

1 red pepper, sliced

1 yellow pepper, sliced

1 orange pepper, sliced

1 pint of cherry tomatoes, halved or quartered (depending on the size of the tomato)

3 to 4 garlic cloves, minced

1/2 red wine vinegar

soy sauce

1 tbsp oregano

1/2 tbsp cumin

1 bunch of cilantro

1 tbsp aji colorado

6 large potatoes.

1. Slice flank steak into thin pieces and marinade in 1/8 cup red wine vinegar and soy sauce

2. Place sliced, onions, red, yellow and orange peppers and tomatoes in mixing bowl and marinate in salt, pepper and the rest of the red wine vinegar.

3. In a heated wok, stir fry the steak until almost cooked through. Add oregano, cumin, aji colorado and soy sauce. Stir fry for 5 to 7 minutes. Move to the side of the wok or remove.

4. Add the onions, peppers and tomatoes along with the marinade into the wok. Stir fry for 5 minutes.

5. If you have removed the steak from the wok now is the time to replace the steak into the wok. If you have pushed it to the side, combine it with the veggies.

6. Sprinkle with cilantro.

7. Peel and cut potatoes into thick slices. Fry separately. Add to the lomo saltado at the end. Combine gently not to break up the fries. 

8. Serve on white rice.