Lomo Saltado-Inspired Steak
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Lomo Saltado-Inspired Steak

Lomo Saltado-Inspired Steak

with Aji Verde

Lomo saltado, hailing from the Chinese-Peruvian chifa tradition, is a glorious east-west mashup of steak night and stir fry. Our keto-style riff on this dish features juicy steak served with peppers tossed in soy and vinegar for seriously deep, deep flavour.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

285 g

Beef Steak

1 g

Green Bell Pepper

160 g

Sweet Bell Pepper

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

1 unit(s)


1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 tbsp


(Contains Egg, Mustard)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

7 g


50 g


2 unit(s)

Garlic, cloves

1 unit(s)

Chili Pepper

Not included in your delivery

0.06 tsp


1.5 tbsp


0.06 tsp


1 g


Nutrition Values

Calories480 kcal
Fat30 g
Saturated Fat5 g
Carbohydrate23 g
Sugar10 g
Dietary Fiber6 g
Protein33 g
Cholesterol90 mg
Sodium640 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Aluminum Foil



Before starting, wash and dry all produce.Heat Guide for Step 2: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Core, then cut both peppers into 1/4-inch strips. Peel, then thinly slice shallot. Cut tomato into 1/2-inch cubes. Peel, then mince or grate garlic.

Finish prep and make aji verde

Roughly chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)Add lime juice, mayo, half the cilantro, 1/4 tsp chili and 1/4 tsp (1/2 tsp) lime zest to a small bowl. (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine. Set aside.

Cook steaks

Pat steaks dry with paper towels. Season all over with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry until cooked to desired doneness, 5-8 min per side.**When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.

Cook peppers

While steaks rest, reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and shallots. Cook, stirring often, until tender-crisp, 3-4 min. Add soy sauce, tomatoes, garlic, Smoked Paprika-Garlic Blend and vinegar. Cook, stirring often, until tomatoes have softened, 1-2 min.

Finish and serve

Thinly slice steaks. Divide steaks and peppers between plates. Sprinkle remaining cilantro over top. Drizzle aji verde over steaks.

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