Lomo Saltado (Peruvian Flat Iron Steak and Fries)
Lomo saltado is an iconic Peruvian dish, and we can see why. With Chinese influences, it features tender flat iron steak marinated with soy sauce, garlic, and Aji Amarillo, a Peruvian chili paste. The steak is then stir-fried with tomatoes, red onions, and—get this—crispy french fries! Served with a spicy jalapeño sauce and a side of steamed rice, this dish is so delicious and well-balanced, you may just find yourself craving lomo saltado every week.
Nutritional facts
Protein
54g
Carbs
71g
Calories
896kcal
Fat
46.3g
Ingredients
Soy Sauce, Green Onion, Lime Juice, White Vinegar, Jalapeno Peppers, Kosher Salt, Sugar, Garlic, Cilantro, Black Pepper, Calrose Rice, Plum Tomato, Red Onion, Canola and Olive Oil Blend, Pepper, Chile, Aji amarillo, Puree, Beef, Flat Iron, Steak, 8 oz, Preportioned, Potato Fries, Canola Oil
Contains wheat, soybeans.
Reviews
4.3
Based on 172 reviews
Robert · 11/05/26
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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