Fusion Lomo Saltado with Chimichurri Sauce 🥩✨

New Recipe

For the stir-fry:
- 1 lb (450 g) sirloin steak, sliced into thin strips
- 2 tbsp soy sauce
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 large red onion, sliced into wedges
- 1 large tomato, sliced into wedges
- 1 yellow bell pepper, sliced into strips
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 bunch fresh cilantro, chopped (for garnish)
For the chimichurri sauce:
- ½ cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 1 red chili (optional), finely chopped
- 3 tbsp red wine vinegar
- ½ cup olive oil
- Salt and pepper to taste
For serving:
- 4 cups cooked white rice
- 2 cups French fries (store-bought or homemade, crispy and golden)

Marinate the steak:
- In a bowl, combine the steak strips with soy sauce, red wine vinegar, cumin, smoked paprika, salt, and pepper. Let it marinate for 20-30 minutes.
Prepare the chimichurri sauce:
- In a bowl, mix parsley, cilantro, garlic, red chili (if using), red wine vinegar, olive oil, salt, and pepper. Adjust seasoning to taste and set aside.
Cook the steak:
- Heat 1 tbsp olive oil in a large skillet or wok over high heat. Add the marinated steak and cook for 2-3 minutes until browned. Remove the steak from the pan and set aside.
Sauté the vegetables:
- In the same skillet, add another tablespoon of olive oil. Stir-fry the onion, bell pepper, and garlic for 2 minutes. Add the tomato wedges and cook for another minute, keeping the vegetables slightly crisp.
Combine:
- Return the cooked steak to the skillet with the vegetables. Toss everything together and adjust seasoning if needed.
Serve:
- Plate the cooked rice and top it with a generous portion of the Lomo Saltado. Add crispy French fries on the side or mix them directly into the stir-fry for a more traditional approach.
- Drizzle the chimichurri sauce over the dish or serve it on the side as a dip. Garnish with chopped cilantro.