Lomeaux Saltado
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
Ingredients
  • 4 tablespoon vegetable oil, divided
  • 2 pound filet or sirloin steak, cut into strips
  • 1/2 large red onion, cut into half-inch slices
  • 1 large tomato, sliced into thick rounds
  • 3 cloves garlic, minced
  • 1 tablespoon ají amarillo paste (found in most latin markets)
  • 3 tablespoon soy sauce
  • 1 tablespoon white vinegar
  • 2 tablespoon fresh cilantro, chopped
  • 1 teaspoon tabasco® original red sauce
  • 1 pound french fries (homemade is best, but frozen will do in a pinch)
  • 2 cup white rice, cooked
  • salt and black pepper to taste
Directions
  1. Heat 2 tablespoons of oil in a wok or large sauté pan over high heat. Season the steak with salt and pepper, and cook until browned, about 3-4 minutes. Remove from the pan.
  2. Heat the remaining 2 tablespoons of oil in the same pan. Add the red onion and cook for about 5 minutes until cooked halfway and browned. Add the cut tomato and garlic and sauté for 4 to 5 minutes; the tomatoes should be cooked but not falling apart.
  3. Add the soy sauce, vinegar, and ají amarillo paste and cook for 1 minute. Turn off the heat and stir in the TABASCO® Original Red Sauce and chopped cilantro. Taste and adjust with salt and pepper as needed.
  4. Deep-fry fries when oil has reached 360 degrees (if using a thermometer), until fries are golden brown. Season lightly with salt and pepper.
  5. Serve by pouring the steak and sauce over the fries, and a side of white rice. Enjoy!