Lomo Saltado



1 to 1-1/2 pounds skirt steak, petite fillets, hanger or flat iron steaks

2 medium red onions, cut in half lengthwise

1 red or green bell pepper cut into strips

12 jalapeno peppers, seeds removed and sliced into strips (optional)

2 cloves garlic, minced

1/4 teaspoon sea salt

4 teaspoons red wine or sherry vinegar

4 teaspoons soy sauce

4 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon Rain’s Choice ground Vanilla Bean Powder

3/4 teaspoon ground black pepper

5 medium Yukon gold potatoes, peeled and cut into French-fry like strips

1/2 teaspoon paprika

2 medium heirloom tomatoes, cut into wedges

1/4 cup chopped cilantro leaves


Place steak in 1 bowl and onions in another. Using a knife, make a paste by combining garlic and 1/4 teaspoon salt. Whisk together garlic paste, vinegar, soy sauce, 2 tablespoons of olive oil, cumin, ground vanilla bean powder and ground black pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hour.

While steak is marinating, cook potatoes. Drizzle them with 2 tablespoons of olive oil and sprinkle with paprika. Put in a 375 degree F oven and roast. Check them after 6 minutes and toss with a spatula. Depending on how thick you cut them, they should cook fairly quickly, so keep an eye on them.

Set aside.

Before cooking, allow steak and onions to come to room temperature. Place steak on in a hot sauté pan with a little oil and cook about 4 minutes per side for medium-rare, depending on which cut you are using. If you use a meat thermometer, 120 degrees is rare. Discard marinade. When done, let steak rest before slicing.

Place onions face down in sauté pan and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges.

In a large bowl combine steak and juices, onions, peppers, tomatoes, cilantro, and reserved marinade. Toss gently and re-season with salt and pepper if needed. Season potatoes and place on top of meat and vegetables.

Serve warm.


Serves 4