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Photo of Lomo saltado by WW

Lomo saltado

8
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
6
Difficulty
Easy
A Peruvian favorite, this one-bowl meal features homemade fries served on top of delicious marinated stir-fried steak with fresh tomatoes, onion, bell peppers, and chiles. Cilantro and lime juice add color and brightness to this South American dish. In this version, we’ve baked the potato wedges instead of frying them. We also seasoned them with just salt, but you can toss the potatoes with cumin, paprika, or garlic powder for extra flavor. If you enjoy spicy food, add more serrano chile peppers for some extra heat. For a milder dish, you can substitute jalapeño or Cubanelle peppers for the serranos.

Ingredients

Uncooked trimmed beef tenderloin

1 pound(s), cut into 1/2-inch thick strips

Garlic

2 clove(s), thinly sliced

Table salt

1½ tsp, divided

Ground cumin

½ tsp

Cilantro

¼ cup(s), fresh, leaves, divided

Fresh lime juice

2 Tbsp

Uncooked Yukon gold potato

6 medium, cut into 8 wedges each

Olive oil cooking spray

4 spray(s), divided

Olive oil

2 Tbsp, divided

Red onion

2 medium, thinly sliced

Serrano chili pepper

2 average, cut into thin strips

Red bell pepper

2 medium, cut into thin strips

Tomato

2 medium, cut into wedges

Instructions

  1. In a nonreactive bowl, combine beef, garlic, 1/2 teaspoon of salt, cumin, 2 tablespoons of cilantro and lime juice; cover and marinate in refrigerator for 30 minutes to 1 hour.
  2. Meanwhile, preheat oven to 450ºF. Coat a nonstick baking sheet with cooking spray; place potatoes on top. Coat potatoes with cooking spray and drizzle with 1 tablespoon of oil; sprinkle with remaining teaspoon of salt. Turn potato wedges over several times to coat. Roast for 15 minutes; turn over and roast until both sides are crisp yet tender inside, about 12 to 17 minutes more.
  3. While potatoes are baking, coat a large skillet with cooking spray and add 1 teaspoon of oil; heat over medium-high heat. Brown beef, flipping once, about 1 to 1 1/2 minutes per side; remove beef and set aside.
  4. Add remaining 2 teaspoons of oil and cook onions, stirring occasionally, for about 5 minutes. Add chiles, peppers and tomatoes; cook, stirring occasionally, for 5 minutes more. Add beef to skillet and toss to coat. Serve immediately, topped with fries and garnished with remaining 2 tablespoons of cilantro. Yields about 1 1/3 cups of beef mixture and 8 potato wedges per serving.

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