Peruvian Lomo Saltado with Cumin-Coriander Steak and Roasted Potatoes

This classic Peruvian dish brings together tender strips of steak, aromatic spices and a quick stir-fry with onions and tomatoes. The beef is seasoned with earthy cumin and citrusy coriander, then cooked until just browned. Served over crispy roasted potato slices, it’s a satisfying meal that’s full of flavor.

Perfect for a weeknight dinner, this recipe comes together in about 30 minutes. The combination of savory meat, sweet tomatoes and soft onions creates a delicious sauce that soaks into the potatoes. Enjoy a taste of Peru right in your own kitchen.

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Ingredients

1 lb steak (such as sirloin or flank), thinly slicedView ingredient guideLike ingredientDislike ingredient

1 teaspoon ground cuminView ingredient guideLike ingredientDislike ingredient

1 teaspoon ground corianderView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 tablespoons vegetable oilView ingredient guideLike ingredientDislike ingredient

1 large onion, slicedView ingredient guideLike ingredientDislike ingredient

2 tomatoes, cut into wedgesView ingredient guideLike ingredientDislike ingredient

2 large potatoes, sliced into roundsView ingredient guideLike ingredientDislike ingredient

1 tablespoon olive oilView ingredient guideLike ingredientDislike ingredient

Fresh cilantro for garnish (optional)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Toss potato slices with olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and tender.
2. While potatoes roast, season the steak slices with cumin, coriander, salt and pepper. Toss to coat evenly.
3. Heat vegetable oil in a large skillet or wok over high heat. Add the steak in a single layer and cook without stirring for 1-2 minutes to sear. Then stir-fry for another 1-2 minutes until browned but still tender. Remove steak from skillet and set aside.
4. Reduce heat to medium-high. Add sliced onion to the skillet and cook, stirring occasionally, for 3-4 minutes until softened and starting to brown.
5. Add tomato wedges and cook for 2-3 minutes until they begin to break down and release juices.
6. Return the steak to the skillet. Toss everything together and cook for 1 minute to combine flavors.
7. Serve the steak and vegetable mixture over the roasted potato slices. Garnish with fresh cilantro if desired.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, sirloin, flank steak or even ribeye work well. Just slice thinly against the grain.

What can I serve instead of roasted potatoes?

French fries, rice or quinoa are great alternatives. The dish is traditionally served with fries.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.