Lomo Saltado #SundaySupper

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!

Lomo Saltado

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.

Lomo Saltado

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.

Lomo Saltado

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.

Lomo Saltado

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

Lomo Saltado #SundaySupper
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes


  • 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


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.

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

Sarah, The Chef Next Door is this week’s host. Check out all the spicy recipes being featured:

Aromatic Appetizers

Distinctive Drinks

Daring Desserts

Masterful Mains

Seasoned Sides

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

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.