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Peruvian Lomo Saltado Mashed Potatoes
Marinated steak, onions and tomatoes
Ingredients
2 lbs. Lamb’s Supreme® Bistro Style Red Skin mashed potatoes (M24)
Marinade Lomo Saltado
1 1/2 Tbsp. crushed garlic
1/2 tsp. salt
2 tsp. cumin
1 1/2 tsp. ground black pepper
2 Tbsp. rice vinegar
2 Tbsp. soy sauce
2 Tbsp. canola oil
Lomo Saltado
1 1/2 lbs beef tenderloin, cut into short strips
2 medium red onions, julienned
1 15 oz. can diced tomatoes, drained
Salt and pepper to taste
1-2 jalapeño peppers, seeded, membrane removed, cut into strips
1/4 cup fresh cilantro
Directions
Marinade Lomo Saltado
- Place all ingredients in small bowl and whisk together, set aside.
Lomo Saltado
- Place steak in one bowl and the onions in another.
- Divide the marinade between the 2 bowls and chill in the refrigerator for at least an hour.
- Pour a small amount of oil in large sauté pan and turn on medium heat.
- Once the oil is hot, add the steak with marinade and cook until brown.
- Add the tomato and simmer for a few minutes.
- Add the jalapeño, cilantro and onions with marinade to the sauté pan, stirring until well blended.
- Simmer for 5 more minutes.
Plate Asssembly
- Lamb’s Supreme® Bistro Style Red Skin mashed potatoes according to manufacturer's instructions, keep hot.
- Place mound mashed potatoes on plate.
- Top with the Lomo Saltado.
- Garnish with additional cilantro.
Yield
6-8 portions