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.
Ingredients
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)
Lime
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
7 g
Cilantro
50 g
Shallot
2 unit(s)
Garlic, cloves
1 unit(s)
Chili Pepper
1 g
Roma Tomato
Not included in your delivery
0.06 tsp
Salt*
1.5 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
Thinly slice steaks. Divide steaks and peppers between plates. Sprinkle remaining cilantro over top. Drizzle aji verde over steaks.
