THE BEST LOMO SALTADO WITH BBQ TRI TIP
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
- 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.
- Cook French fries according to package directions.
- 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.
- 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.