Lomo Saltado Recipe – Peruvian Steak with Charred Vegetables & Savoury Soy-Lime Sauce

Lomo Saltado Recipe

This Lomo Saltado recipe brings together tender marinated steak, crispy potatoes, and vibrant vegetables in a bold soy-lime sauce. Featured on CombiNATION Plates and hosted by Craig Wong, this dish highlights the iconic Peruvian stir-fry with a refined, modern presentation perfect for small plates or entertaining.

The Inspiration

Lomo Saltado is one of Peru’s most beloved dishes, blending Chinese stir-fry techniques with Peruvian ingredients—a reflection of the country’s rich culinary fusion. In this version, Craig Wong elevates the classic by carefully grilling the steak, charring colourful vegetables, and layering flavours with a balanced soy, vinegar, and lime sauce. As showcased on CombiNATION Plates, this dish celebrates bold, familiar flavours while presenting them in a clean, contemporary style that enhances both taste and visual appeal.

Ingredients

Steak

• 1 pound (454 g) flank steak
• Salt and pepper
• ¼ cup (60 ml) soy sauce
• 1/8 cup (30 ml) white vinegar
• 1 lime, juice
• 2 tablespoons (30 ml) chopped cilantro stems
• Olive oil, for grilling

Veggies

• 1 pound (454 g) fingerling potatoes
• Water, to boil potatoes
• 2 tablespoons (30 ml) olive oil
• 2 medium tomatoes, cut into wedges
• 1 red bell pepper, 1 ¼ inch (3 cm) rounds (cookie cutter)
• 1 yellow bell pepper, 1 ¼ inch (3 cm) rounds (cookie cutter)
• 1 orange bell pepper, 1 ¼ inch (3 cm) rounds (cookie cutter)
• 1 green bell pepper, 1 ¼ inch (3 cm) rounds (cookie cutter)
• Salt and pepper
• ¼ cup (60 ml) duck fat
• 2 tablespoons (30 ml) chopped cilantro
• 2 tablespoons (30 ml) chopped parsley
• Salt and pepper

Sauce

• 2 tablespoons (30 ml) olive oil
• 1 red onion, finely chopped
• 3 garlic cloves, finely chopped
• ¼ cup (60 ml) soy sauce
• ¼ cup (60 ml) white vinegar
• 1 ½ cups (360 ml) beef stock
• 2 tablespoons (30 ml) chopped cilantro
• 2 tablespoons (30 ml) chopped parsley
• 1 lime, juice
• Salt and pepper

Garnish

• 4 scallions, greens only, 1 inch (2.5 cm) pieces, bias cut

Method

For the Steak

• Season steak with salt and pepper. Drizzle soy sauce and white vinegar over steak to coat. Add lime, cilantro, and rub all over both sides. Marinate 2 hours.
• Preheat the grill to high heat.
• Coat the steak with olive oil.
• Grill until nicely charred on both sides and a probe thermometer registers an internal temperature of 130 F (54 C).
• When ready, loosely cover and rest for 10 minutes.

For the Veggies

• Fill a large pot with water and bring to a boil. Add the fingerling potatoes and boil for 12 minutes. Remove and allow the potatoes to cool at room temperature. Cut in half.
• Heat oil in a large cast iron skillet over medium-high heat. Add the tomatoes, cut side down, then the rounds of red, yellow, orange, and green peppers, skin side down. Season with salt and pepper. Allow to char, without moving, for 1 minute.
• Flip the veggies once and char the other side, then remove and keep warm.
• Heat duck fat in the skillet over medium heat. Sear the potatoes, cut side down, for 6 minutes, then flip and cook for 4 minutes.
• Transfer the seared potatoes to a bowl and toss with salt, pepper, cilantro leaves, and parsley.
• Keep warm.

For the Sauce

• Heat olive oil in a skillet over high heat, add red onions and garlic and cook 1-2 minutes until starting to brown.
• Reduce heat to medium. Add vinegar and cook for 1 minute.
• Add beef stock and soy sauce, and bring to a boil and reduce for 12-15 minutes, or until lightly syrupy.
• Remove from heat and stir in cilantro, parsley, and lime. Season with salt and pepper.
• Keep warm.

Plating

• Plate 1 round of each color pepper in in a broken line top to bottom in the center of white plate.
• Place 2 tomato wedges where desired, with space in between.
• Place 2 fingerling halves where desired.
• Cut the rested flank steak into thin slices, fold 2-3 slices and arrange on the dish on and around the peppers and tomato.
• Drizzle sauce over and between the veggies.
• Garnish with scallions.

Serving Suggestions

This Lomo Saltado recipe is perfect as a small plate for sharing or as part of a larger multi-course meal. Serve it with steamed rice or crusty bread to soak up the rich, tangy sauce, or alongside a fresh green salad for balance. The bold flavours pair beautifully with a chilled beer, a citrus-forward cocktail like a pisco sour, or a light red wine such as Gamay. For entertaining, present the dish on a large platter to showcase the vibrant colours of the vegetables and allow guests to serve themselves family-style.

Final Thoughts

This Lomo Saltado recipe is a vibrant celebration of Peruvian cuisine, combining bold flavours, contrasting textures, and modern presentation. From the tender grilled steak to the crispy potatoes and tangy soy-lime sauce, every element contributes to a dynamic and satisfying dish. Inspired by CombiNATION Plates and Craig Wong’s creative approach, this recipe brings a fresh perspective to a classic favourite while staying true to its roots.