Lomo Saltado

Name: Lomo Saltado
Ingredients: 2 cups minus 2 tablespoons Water; 1 cup Long grain rice; Half of a 5-quart pot Neutral flavored oil (for frying); 3 lbs Russet potatoes; 1 and 1/2 lb Beef Tenderloin or Skirt Steak; 2 tablespoons Neutral flavored oil (for searing); To taste Kosher salt; To taste Freshly cracked black pepper; 1/4 teaspoon Cumin seeds; 1 large half, peeled Red Onion; 1 (seeded and julienned) Yellow bell pepper; To taste Jalapeño or Serrano Chile; 2 whole Garlic cloves; 3 Roma tomatoes; 3 tablespoons (stems included) Fresh cilantro; 3 Green onions

16 ingredients · from Chef Billy Parisi

Ingredients

2 cups minus 2 tablespoons Water
1 cup Long grain rice
Half of a 5-quart pot Neutral flavored oil (for frying)
3 lbs Russet potatoes
1 and 1/2 lb Beef Tenderloin or Skirt Steak
2 tablespoons Neutral flavored oil (for searing)
To taste Kosher salt
To taste Freshly cracked black pepper
1/4 teaspoon Cumin seeds
1 large half, peeled Red Onion
1 (seeded and julienned) Yellow bell pepper
To taste Jalapeño or Serrano Chile
2 whole Garlic cloves
3 Roma tomatoes
3 tablespoons (stems included) Fresh cilantro
3 Green onions

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Method

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Watch the original: “Lomo Saltado” by Chef Billy Parisi. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.