Peruvian skirt steak is a relatively inexpensive cut of meat with a lot of flavors. Super easy and great for weeknight dinner as it cooks quickly. Don’t forget to end your meal with Habanero Chocolate Bundt Cake or Mango pudding for dessert.
Lomo saltado. Not only is it fun to say, it’s also delicious on your tongue.
Background story – I didn’t know the original name of this dish until recently, but I’ve been having a bit of a love affair with this dish. Peruvian skirt steak, or what people know as Lomo saltado, is one of my go-to recipes when I run out of time and budget but still want a fancy meal at home.
What is Lomo Saltado?
It is a popular, traditional Peruvian stir-fry dish. You might have heard it as Peruvian beef saltado or Peruvian beef stir-fry. Basically, it is a quick and easy stir-fry that literally translated means “jumped loin” with a combination of thinly sliced steak, onions, tomatoes, and French fries with a side of rice.
There are lots of reasons why I really enjoy this dish:
- Skirt steak is cheaper than flank but has a beautiful marbling
- Easy prep and clean up
- Perfect for a quick weeknight dinner
- Pairs great with rice, salad, or fries
- Comforting!
The ingredients for Peruvian skirt steak
- Beef. There are several different beef cuts you can use for this recipe.
- Garlic, onion. You can use red onion or yellow onion.
- Tomato. Use fresh tomato for a better result.
- Cumin, salt, pepper. Cumin gives an aromatic flavor to this skirt steak.
- Red wine vinegar, low sodium soy sauce. The vinegar will balance the savory and umami flavor of this dish.
- Cilantro, lime. For garnish.
How do I serve Peruvian skirt steak?
You can serve this over a bed of salad, with a scoop of rice (don’t forget fried plantains), or fries. And if you still have leftovers, you can turn this into a Peruvian steak sandwich, tacos, or burrito rice bowl. Yum!
Do I need to marinate the steak?
This Peruvian skirt steak cooks very quickly, so you only need to marinate your steak for 5-7 minutes while you prepare the rest of the ingredients. And that’s one of the reasons why I like this so much.
What kind of beef cuts can I use?
I’m using skirt steak in this Peruvian skirt steak recipe; however, you can use filet mignon or flank steak. Just be sure to thinly slice the meat so it cooks evenly.
Ingredients
- 1 pound skirt steak sliced to 1.5-inch wide strips
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 2 tablespoons oil
- 1 small red onion halved and thinly sliced
- 2 roma tomatoes quartered
- 3 cloves garlic finely minced
- 1 tablespoon red wine vinegar
- 1 tablespoon soy sauce
- Fresh cilantro for garnish
- Lime sliced, for garnish
Instructions
- In a bowl, marinate the steak with ground cumin and salt for 5-7 minutes. Set aside while you prepare the vegetables.
- Add 1 tablespoon of oil to a cast-iron skillet and let it heat all the way through. Sear the steak for about one minute on each side and remove to a plate.
- Add another tablespoon of oil and onion—Cook for about 5 minutes or until they are wilted and begin to brown.
- Add garlic and red wine vinegar. Cook for another 30 seconds.
- Add tomatoes and cook for another 2 minutes.
- Return the steak to the pan. Add soy sauce and toss to combine until the steak is completely cooked. Garnish with cilantro and serve warm over rice.
Marcellina says
This steak looks amazing! I’ve used skirt steak before but I don’t have too many recipes for it. Can’t wait to try this on the weekend! Thanks for the recipe!
Andréa Janssen says
I love this recipe. It’s so easy and so full of flavor. We all loved it.
Debra says
Love how easy this comes together…and so tasty too!
Stephanie says
So delicious and full of flavor!
Loreto's and Nicoletta says
This fish has my mouth watering. Skirt steak is a fenominal ingredient when working in a budget. The surprising thing is it is so tender and delicious, especially the way you marinated it. Thank you so much for sharing and teaching us a little peruvian!
laura says
Jumped loin? I love the name!! And this sounds delish!!
Alyssa says
Excellent! My whole family loved it. I served it with fried plantains, salsa, and a green herb salad!
Leslie says
An easy recipe like this makes it so perfect for a weeknight meal! You’ve included everything for a tasty dinner!
Paula says
This was a hit with the family! Thanks for another great recipe.
Andrea says
Yummm!! I did a study abroad in Peru. The food was always so amazing!
Ksenia says
My husband is Colombian, so this balance of flavours should appeal to his memories of travelling in the region and Peru! Thanks for sharing this
Adriana says
Lomo saltado is an amazing dish I had it in Peru many years ago and used your recipe to make it at home I say it was a 5 star!
Farrukh Aziz says
Easy yet flavorful! This came out so good, we all loved it! The steak was really good and the vegetables were perfect to balance the meal!
Kathryn says
This recipe looks perfect for dinner and we love skirt steak! Love how easy and simple this is. Will be making this one night this week, thank you!
veenaazmanov says
This platter is so tempting. Mouth melting delicious for sure. Bursting with all the flavors. I love your presentation too.
Anna says
Having never tried peruvian cuisine before, this was my first time with this dish and it was wonderful! It was easy to prepare and the taste was just utterly delicious!
Veronika says
I’m a big fan of Peruvian cuisine and this recipe looks absolutely delicious! Going to save it and try next week!
Tammy says
Oh what a scrumptious idea for skirt steak..I love the flavors and spices of this dish. Cannot wait to try it!
Leslie says
Loving this peruvian skirt steak recipe! Great flavors and the steak is so tender! YUM!
Hsiung says
Hoping to try this recipe soon. I’ve had lomo saltado in Peru and if I remember correctly it was flambéd. Is there a safe and easy way to cook it flambé style?
Linda Kurniadi says
I’ve never tried to cook it flambé style and I bet it will turn out so good! Will let you know when I get a chance to try it 🙂