Lomo Saltado With Top Sirloin Recipe
- by Chef David Rose
- Last updated May 13, 2024
While stir fry did originate in China over 1,500 years ago, this cooking technique has been adopted all around the world since then! Hope you packed your passport, because today we’re cooking up some Peruvian stir fry with an Omaha Steaks centerpiece: lomo saltado with top sirloin.
Why We Love This Top Sirloin and Steakhouse Fries Recipe
First of all, everything is better when you add steak! Second of all, we can never say “no” to a dish featuring salty, potato-powerhouse French fries! These mouthwatering ingredients are enhanced with a cast of flavor-packed veggies, sauce, and juice, including tomatoes, red bell peppers, sriracha, lime juice, cilantro, and so much more! Don’t wait any longer, it’s time to whisk your tastebuds off to Peru!
Tools You’ll Need Before You Start
- 1 Large Aluminum Foil-Lined Sheet Pan
- 1 Large Saucepan
How to Make Lomo Saltado With Top Sirloin
Today we’re cooking with the best top sirloins and fries on the market: Omaha Steaks Butcher’s Cut Top Sirloins and Omaha Steaks Steakhouse Fries. Bold and beefy, these steaks are extra-aged for at least 30 days to deliver exquisite tenderness and flavor, double-trimmed and carved thicker and taller by master butchers, and best-enjoyed medium-rare. While the steaks may be the star of the show, the fries play a delicious supporting role. They’re thick and hearty potato wedges cut from whole potatoes and expertly seasoned with garlic and salt to deliver the perfect crispy-on-the-outside, fluffy-on-the-inside bite you’ll never forget!
1. Prep Top Sirloins That Are Top-Notch
Start by thawing your thick and tall Omaha Steaks Butcher’s Cut Top Sirloins in the refrigerator overnight or via our convenient quick-thaw method. When your steaks are thawed, slice them against the grain into ½-inch slices, then liberally season them with salt and pepper to enhance their natural flavors, and bring them to room temperature over about 20 minutes. While your steaks are coming to temperature, preheat your oven to 425 degrees Fahrenheit and line a large sheet pan with aluminum foil.
2. Would You Like Fries With That?
You may be used to serving fries with a meal, but this meal incorporates the fries into the main attraction! While this is the traditional way to serve this dish, you can also serve them as a side if you prefer. Simply lay your still-frozen Omaha Steaks Steakhouse Fries on your lined sheet pan, place it in the oven, and cook for 20 to 24 minutes until they’re perfectly browned and delightfully crispy, flipping halfway through the cook time.
3. Stir Up a Stir Fry
Hope you’re ready for a flavor explosion because this next step is where the magic happens! First, add high-smoke-point grapeseed oil and half of your steak slices to a large saucepan over medium-high heat. Allow them to brown for about 45 seconds to 1 minute on each side, then remove the slices from the pan and repeat browning for the second batch.
Once you’ve removed the second batch of steak slices, add olive oil to the pan and sauté your colorful and crispy red onions, sweet red bell pepper, buttery garlic, umami-packed tomato paste, and smoky paprika for 45 seconds. Next, add your mild tomatoes and sauté for 90 seconds, until they start to soften, before adding some spicy sriracha sauce and citrusy lime juice. Allow it all to sauté for another 15 seconds, and then add your cup of water. Bring it all to a boil and then reduce to medium heat.
Keep cooking your spicy, citrusy veggie mix for another 6 to 7 minutes, or until the sauce has reduced by about 1/3 in volume and has thickened to a sauce-like consistency. Then add your browned steak back to the party, allow it to simmer, and then baste the steak in the sauce for 1 minute.
4. It’s Plating Time!
All your hard work is about to pay off in the most delicious way possible! To finish up this mouthwatering dish, reduce your steak and veggie stir fry to low heat and add your hot fries (unless you choose to eat them on the side) and peppery cilantro and toss it all together until your steak slices are well coated. Then simply season to taste with salt and pepper and serve over mild white rice or with rice on the side and dig in!
Lomo Saltado With Top Sirloin Recipe
Ingredients
- 2 7 oz. Omaha Steaks Butcher’s Cut Top Sirloins sliced into 1/2” slices against the grain
- 4 Roma tomatoes, large diced
- 1/2 large red onion, quartered
- 1 large red bell pepper, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 6 tablespoons grapeseed oil
- 2 tablespoons olive oil
- 1 teaspoon tomato paste
- 1 teaspoon sriracha
- 1 teaspoon paprika
- Juice of 1/2 a small lime
- 1 cup water
- 1 tablespoon chopped cilantro
- 1 package Omaha Steaks Steakhouse Fries frozen
- Aluminum foil
- Cooked white rice
Instructions
- Preheat oven to 425 degrees Fahrenheit; line large sheet pan with aluminum foil.
- Thaw top sirloin in refrigerator overnight; remove from refrigerator, slice against the grain into 1/2” slices, season with salt and pepper, and bring to room temperature over about 20 minutes.
- Lay frozen fries on sheet pan and cook for 20 to 24 minutes until browned and crispy, flipping halfway through cook time.
- In a large saucepan on medium-high heat, add grapeseed oil and half of steak slices and brown about 45 seconds to 1 minute on each side, then remove from pan; repeat for second batch.
- Add olive oil and sauté onions, red bell pepper, garlic, tomato paste, and paprika for 45 seconds.
- Add tomatoes and sauté for 90 seconds, until they start to soften.
- Add sriracha sauce and lime juice and sauté for an additional 15 seconds, then add water; bring to a boil, then reduce to medium heat.
- Continue to cook for 6 to 7 minutes until sauce is reduced by about 1/3 in volume and thickened to sauce-like consistency.
- Add steak back to pan and simmer and baste in sauce for 1 minute.
- Reduce to low heat, add hot fries and cilantro, and toss until well-coated; season to taste with salt and pepper. Chefs Note: Traditional Peruvian Lomo Saltado is tossed with French fries, but you can serve fries on the side if you prefer.
- Serve over white rice or with rice on the side.
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