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.

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