Need a hearty meal that works for breakfast, lunch or dinner? This Lomo Saltado recipe is made with sliced BBQ tri tip, onions, tomatoes, fries and herbs. I love drizzling the entire dish with Aji Verde to make the meal complete!

I had my first taste of this fabulous recipe when I was a little girl. My mother was born and raised in South America, so this type of cuisine is in my blood. So when we moved to San Francisco and found a Peruvian joint just minutes down the street from our house, I knew this would be what I ordered on the regular.

We now live in a suburb of Charlotte, North Carolina. I have yet to find a Peruvian place that makes this dish as good as that little hole-in-the-wall off Fillmore Street. So, after a couple attempts, I’ve finally mastered the recipe at home!

Prep Time 5-6 Min.
Cook Time: 50 min.
Total Time: 1 hour


  • 1 Meat District Steak House Premium Angus Beef Tri Tip
  • 1 lb. Frozen French Fries
  • 1 tbsp. Vegetable Oil
  • 1/2 Large Red Onion, sliced
  • 1 Jalapeño Pepper, sliced
  • 3 garlic cloves, minced
  • 2 tbsp. Aji Amarillo Paste
  • 2 tbsp. Soy Sauce
  • 1 tbsp. White Wine Vinegar
  • 3 Medium-Sized Tomatoes, sliced thick
  • 1/4 cup Fresh Cilantro, chopped
  • 1 tbsp. Chives


  1. Grill the tri tip until internal temperature has reached 130F (more specific directions within blog post). Set aside and allow to rest for at least 15 minutes.
  2. Cook French fries according to package directions.
  3. Add vegetable oil to a large frying pan and sauté the red onion and jalapeño for 1 – 2 minutes over medium-high heat. Once semi-softened, add the garlic, aji amarillo paste, soy sauce, white vinegar and tomatoes. Continue to sauté until tomatoes have softened and are starting to release their liquid.
  4. Split fries among four bowls. Top equally with the spicy tomato sauce, cilantro and desired amount of steak. Serve immediately with tortilla chips and (optional) aji verde sauce.

Plated Recipe Inspiration