I first made Lomo Saltado about five years ago. I’d seen the recipe in one of my Food & Wine issues and was intrigued. A meat-and-potatoes stir-fry? Sounds delicious!

I usually make it differently each time, based on what I have in the kitchen for ingredients. The first time I made it, the notion of pickled jalapeños threw me off (what can I say? My palate has expanded a LOT in the past five years!), so I used a fresh jalapeño from our garden. I’ve also used poblanos and frozen French fries.

You’re probably wondering why there are two starches on the plate. Lomo Saltado is a sort of Peruvian-Chinese fusion dish. Chinese immigrants to Peru in the late 19th century brought the cooking technique with them, and began incorporating local ingredients, which is why the dish features both rice and potatoes.

And it is SO tasty. The pickled jalapeños give just enough heat (for me), and a mouthwatering tang. This is one of those dishes I really should make more often, because whenever I do, I inhale it like it’s my last meal.

This week, the Sunday Supper theme is all about spice, whether it’s spicy-hot or spicy-flavor. I went for a sort of middle ground, as the jalapeños in this give just enough heat, but you could easily use a hotter pepper, if you wanted.

Yield: 4

Lomo Saltado #SundaySupper

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Prep Time 45 minutes

Cook Time 10 minutes

Total Time 55 minutes

Ingredients

• 2-3 medium Russet potatoes
• 2 Tbsp. olive oil
• 1/4 C olive oil
• 1 tsp. ground chili pepper
• 1 garlic clove, minced
• 1 tsp. onion powder
• Salt and freshly ground pepper
• 1 lb. steak (round, skirt, or flank steak)
• 1/4 cup sliced pickled jalapeños
• 1/2 C grape tomatoes, halved
• 1 Tbsp. cilantro
• 2 C hot cooked brown rice

Instructions

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Peel the potatoes, and cut them into 1/4-inch fries. Toss with the 2 Tbsp. olive oil, then spread in a single layer on the baking sheet. Cook for 20 minutes, then flip. Cook for 20 minutes more. Remove from the oven and set aside.

Meanwhile, in a large bowl, whisk together the olive oil, chili powder, onion powder, garlic and a generous pinch each of salt and pepper. Cut the steak into 4-inch pieces; slice the steaks across the grain 1/2-inch thick and add to the bowl. Let marinate for 10 minutes.

Heat a large griddle until very hot. Add the steak along with the pickled jalapeños and stir-fry over high heat until the meat is cooked through and lightly charred, 3 to 4 minutes. Add the tomato and cook until softened and beginning to char, about 1 minute. Add the french fries and cilantro and flip with a spatula to combine. Serve over cooked rice.

Aromatic Appetizers

• Buffalo Chicken Spring Rolls by Cupcakes & Kale Chips
• Cajun Shrimp Dip byCooking with Carlee
• Harissa Lamb Meatballs with Herbed Yogurt Dipping Sauce by The Hungry Goddess
• Jalapeno Cheddar Roasted Chickpeas by A Kitchen Hoor’s Adventures
• Smoky Jalapeno Pineapple Salsa by Dash of Evans
• Spicy Apricot Chicken Meatballs by My Life Cookbook
• Spicy Jalapeno Chickpeas by Helpful Homemade
• Spicy Peach Chicken Wings by Eat, Drink and be Tracy
• Spicy Sugared Cashews by That Skinny Chick Can Bake

Distinctive Drinks

• Cilantro Jalapeno Mojito by Manu’s Menu
• Shoo Fly Punch with a Kick by Our Good Life

Daring Desserts

• Chipotle Peanut Butter Cookies by Renee’s Kitchen Adventures
• Cinnamon Rolls by The Freshman Cook
• Mexican Chocolate Pudding by Pies and Plots
• Peppercorn Shortbread by The Finer Cookie
• Spicy Fudge Brownies by The Chef Next Door
• Spicy Mexican Hot Chocolate Fudge by Hezzi-D’s Books and Cooks

Masterful Mains

• Buffalo Chicken & Lentil Stuffed Peppers by Momma’s Meals
• Chicken Karahi (Pakistani Chicken Curry) by Curious Cuisiniere
• Chicken Stuffed Poblano Peppers by Feeding Big and more
• Chickpea, lentil and spinach curry by Caroline’s Cooking
• Devil’s Chicken by Monica’s Table
• East Indian Chard and Lentils by Wholistic Woman
• Fried Chicken with a Kick by A Day in the Life on the Farm
• Grilled Chipotle Pork Chops by Cooking Chat
• Hella-peno Burger by Fantastical Sharing of Recipes
• Jalapeno Popper Pizza by Hardly A Goddess
• Kung Pao Chicken by Palatable Pastime
• Lomo Saltado by Tramplingrose
• Spicy black bean burgers by Simple and Savory
• Spicy Penne all’arrabbiata by She Loves Biscotti
• Sweet & Spicy Pulled Pork Tacos by Grumpy’s Honeybunch
• Sweet Chili Pork by Cookin’ Mimi
• Tunisian Garlic Chickpea Soup by What Smells So Good?

Seasoned Sides

• Baked Sriracha Sweet Potato Fries by Magnolia Days
• Easy to Make Cabbage Kimchi (MAK KIMCHI) by kimchi MOM
• Green Mango Sambal by Food Lust People Love
• Grilled Potato Salad with Spicy Picada Sauce by Culinary Adventures with Camilla

Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement

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