Lomo Saltado Inspired Steak
with Aji Verde
- Egg
- Mustard
- Soya
- Sulphites
- May contain traces of allergens
- Celery
Lomo saltado, hailing from the Chinese-Peruvian chifa tradition is a glorious East-West mashup of steak night and stir fry. Often packed with carbs, we’ve pared our version back, keto style: juicy rump steak fried in cumin and fiery chilli, served with peppers fried in tamari and red wine vinegar for deep, deep flavour.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
1 unit(s)
Green Pepper
(May contain traces of: Celery)
1 unit(s)
Echalion Shallot
2 unit(s)
Medium Tomato
2 unit(s)
Garlic Clove
1 unit(s)
Green Chilli
1 bunch(es)
Coriander
½ unit(s)
Lime
32 grams
Mayonnaise
(Contains: Egg, Mustard)
1 sachet(s)
Ground Cumin
24 milliliter(s)
Tamari Sauce
(Contains: Soya)
12 grams
Red Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
2 tbsp
Oil for Cooking
Utensils
Instructions
Remove the steak from your fridge and bring it up to room temperature. Halve both the peppers and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the shallot. Cut the tomatoes into 2cm pieces. Peel and grate the garlic (or use a garlic press).
Halve the chilli lengthways, deseed, then, finely chop. Finely chop the coriander (stalks and all). Juice the lime. In a small bowl, mix the mayonnaise, lime juice, half the coriander and half of the chilli (careful: it’s hot.) Season with salt and pepper. This is your aji verde.
Season the steaks on both sides with half of the cumin, the remaining green chilli, and salt and pepper. Heat a large frying pan on high heat with a drizzle of oil. Once very hot, brown each side of the steaks for medium-rare: 1 min 15 secs / medium: 1 min 45 secs / well done: 2 mins, then transfer to a plate to rest, covering with a plate or foil to keep warm. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.
Put the pan back on a medium-high heat with a drizzle of oil. Stir-fry the peppers until starting to soften, 3-4 mins. Add the shallot, tamari and red wine vinegar, and fry until softened, 2-3 mins. Add the tomatoes, garlic and remaining cumin. Fry until the tomatoes have softened, stirring occasionally, 2-3 mins.
Once rested, slice the steak widthways on a chopping board into 1cm slices.
Divide the vegetables between your plates. Fan out your lomo saltado steak next to the veg. Drizzle the aji verde across the steak and sprinkle with the remaining coriander.
