Lomo Saltado
Serves 4
Ingredients
500g of ribeye steak (sliced in 0.5-0.75mm slices)
2 onions (sliced)
4 tomatoes (quartered)
8 maris piper potatoes, peeled and chopped in to chips 1cm thick
1 tablespoons of good quality balsamic vinegar
2 tablespoons white wine vinegar
Half a bunch of coriander (roughly chopped)
5 garlic cloves
1 red chilli, chopped
160g basmati rice
1 teaspoonn cumin
2 tablespoons Old El Paso Mild Chilli Mix (trust me!).
Method
1. Marinate the steak in the balsamic, white wine vinegar, cumin, salt, pepper, and the spice mix. Add a little oil and mix together. You can do this up to 2 hours before you start cooking if you wish
2. Put the rice in to soak
3. Start frying your chips in olive oil and set aside
4. Half way through your chips, add some oil to a sauce pan and a clove of garlic. Coat the rice in the oil, then add the same amount of water as the rice to the pan. Bring to a rolling boil for a minute with the lid on
5. Before turning the heat down to low, for around 10 minutes until you see little holes appear in the rice, then, then fluff the rice with a fork, and turn the heat off completely, but keep the lid on
6. Whilst your rice is doing it’s thing, and once you’re on your last batch of chips, put the beef in to a hot wok, in batches of 4, and fry brown off. Don’t over cook it
7. Take the beef out, and set aside, and add the garlic. After a minute, add the onions, chilli and the tomatoes. Stirfy this until the onions start to soften a little, but you still want a little bite to them
8. Add the beef and the chips to the wok and mix together along with the chopped coriander coriander, and give it one last season to taste
9. Serve with the rice.