Lomo Saltado (plus FREE bacon)

Lomo Saltado is a Peruvian dish that resembles both a stir fry and steak and potatoes. Often served with rice as well, it consists of marinated steak, onions, spices, and french fries. We were excited to try this recipe because we love hearty home-cooked meals from around the world, and it was an opportunity to try out some amazing meat from Butcher Box.

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Butcher Box started as a Kickstarter project last fall, with the promise of delivering 100% grass-fed meat straight to your door for around $7/meal. With monthly deliveries, this is a perfect option for those who want quality, healthy meat but may not be near a local ranch, have the space for a chest freezer with half a cow in it, or can’t find quality beef in local stores (without paying an arm and a leg for it). Needless to say, we’re very on board with this idea (along with people we like and respect). Butcher Box is even willing to throw in FREE BACON when you sign up using the link in this post. They have flexible delivery, free shipping, and send each box with recipe cards as meal suggestions from some of the biggest names in paleo.

Check it out. We think you’re going to be impressed.

All of that said, here’s what we did with our Butcher Box sirloin.

Ingredients
1 1/4 lb sirloin, sliced into 1″ strips
1 lb fingerling potatoes, quartered length-wise
3 Tbsp avocado oil, separated
1 tomato, diced
2 tsp cumin
1 1/2 tsp coriander
4 large cloves garlic, pressed
1 red onion, thinly sliced
1/4 C chopped cilantro
salt and pepper to taste

Method

Preheat your oven to 450ºF, and clean and dry the potatoes. Toss them in 2 Tbsp avocado oil, and lightly season with salt and pepper. Bake on a wire rack on a cookie sheet for 18 minutes, flipping halfway.

While the potatoes bake, take your sliced beef and marinate in cumin, coriander, salt, pepper, and garlic. Marinate for at least 15 minutes, but up to 30.

Heat 1 Tbsp avocado oil in a skillet on medium-high, and sauté onions until fragrant, about 2 minutes.

Add tomato and sirloin and mix thoroughly, cooking until sirloin is almost completely browned. Add baked fingerling potatoes and stir for an additional 2 minutes.

Plate and serve with chopped cilantro.

Don’t forget to check out Butcher Box and get some free bacon. You can thank us later.

Lomo Saltado Recipe [paleo, primal, gluten-free]

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Lomo Saltado

  • Servings: 4-6
  • Time: 5-10 minutes
  • Difficulty: easy
  • Print

Ingredients
1 1/4 lb sirloin, sliced into 1″ strips
1 lb fingerling potatoes, quartered length-wise
3 Tbsp avocado oil, separated
1 tomato, diced
2 tsp cumin
1 1/2 tsp coriander
4 large cloves garlic, pressed
1 red onion, thinly sliced
1/4 C chopped cilantro
salt and pepper to taste

Method

  1. Preheat your oven to 450ºF, and clean and dry the potatoes. Toss them in 2 Tbsp avocado oil, and lightly season with salt and pepper. Bake on a wire rack on a cookie sheet for 18 minutes, flipping halfway.
  2. While the potatoes bake, take your sliced beef and marinate in cumin, coriander, salt, pepper, and garlic. Marinate for at least 15 minutes, but up to 30.
  3. Heat 1 Tbsp avocado oil in a skillet on medium-high, and sauté onions until fragrant, about 2 minutes.
  4. Add tomato and sirloin and mix thoroughly, cooking until sirloin is almost completely browned. Add baked fingerling potatoes and stir for an additional 2 minutes.
  5. Plate and serve with chopped cilantro.

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