Peruvian Lomo Saltado with Crispy Potatoes and Chicken Empanadas

Transport your taste buds to Peru with this vibrant and hearty spread. The star of the show is lomo saltado, a classic stir-fry of tender steak strips, tomatoes and onions in a savory soy-based sauce. It’s served alongside crispy roasted potatoes and fluffy buttery rice for a satisfying meal.

But the feast doesn’t stop there! Golden baked chicken empanadas add a delightful crunch, while a cool and creamy chimichurri-mayo sauce provides the perfect dipping companion. This multi-dish dinner is a celebration of bold Latin American flavors that will impress family and friends.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 unit Red OnionView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

20 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

7.5 ounce Chicken EmpanadasView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. On a baking sheet, toss potatoes with a drizzle of oil, oregano, half the garlic powder, salt and pepper. Roast on top rack for 10 minutes.
2. Remove sheet from oven. Lightly oil the other side of the sheet and add empanadas. Bake on top rack until empanadas are golden and potatoes are tender, 15-18 minutes, flipping empanadas halfway. (For 4 servings, use a second baking sheet for empanadas on middle rack.)
3. Halve, peel and cut half the onion into ½-inch wedges. Cut tomato into ½-inch wedges. Chop cilantro. In a small pot, combine rice, ¾ cup water (1½ cups for 4) and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until tender, 15-18 minutes. Keep covered off heat.
4. Pat steak dry and slice into 1×3-inch strips. In a medium bowl, combine cornstarch, half the cumin (all for 4), remaining garlic powder, salt and pepper. Add steak and toss to coat.
5. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until a crust forms, 4-6 minutes. Transfer to a plate and wipe out pan.
6. Heat another drizzle of oil in the same pan over medium heat. Add onion and tomato; cook until slightly tender, 4-6 minutes. Return steak to pan. Add soy sauce, Sriracha, ⅓ cup water (⅔ cup for 4), 2 tsp vinegar (4 tsp for 4) and ¼ tsp sugar (½ tsp for 4). Cook until sauce thickens and steak is cooked through, 1-3 minutes. Season with salt and pepper.
7. In a small bowl, whisk mayonnaise and chimichurri. Season with salt and pepper.
8. Fluff rice with a fork and stir in 1 tbsp butter (2 tbsp for 4). Garnish with half the cilantro. Arrange potatoes on a platter, top with lomo saltado and garnish with remaining cilantro. Serve family style with rice, empanadas and creamy chimichurri sauce.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute bavette steak with flank steak, sirloin or skirt steak. Adjust cooking time as needed.

What can I serve instead of rice?

Quinoa or cauliflower rice would be great low-carb alternatives. You can also serve with warm tortillas.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat steak and potatoes in a skillet to maintain texture.