Easy Lomo Saltado

beef and fries and green sauce on a baking sheet

Peruvian beef dish made easy in a baking sheet

Course dinner

Cuisine peruvian

Keyword beef sheet pan, chicken sheet pan dinner, lomo saltado

Prep Time 10

Cook Time 35

Servings

Calories 721kcal

Ingredients

1 lb Sirloin Strip Steak cut into strips (may sub Tri- Tip or Beef Tenderloin)
¼ cup Cilantro chopped
2 tbs Olive Oil
2 tbs Soy Sauce
1 tsp Cumin
½ cup Red Onion large cut
2 tbs Vinegar
3 Garlic Cloves minced
2 tsp Aji Amarillo Paste optional, spicy
3 Tomatoes large cut
2 cups Frozen French Fries
Salt & Pepper TT

Green Aji Sauce

1 cup cilantro packed
1-2 jalepenos
1 garlic cove
1 tbsp olive oil
2 ½ tsp lime juice
¼ tsp salt
⅓ c mayonaisse

Instructions

Preheat oven to 375F & line a baking sheet with non-stick spray.
Combine the beef strips, red onions, olive oil, cumin, soy sauce, vinegar, cilantro and minced garlic in a bowl to marinade for 30 minutes.
Spread marinated beef mixture and large cut tomatoes along the prepared baking sheet evenly. Bake for 10 minutes.
After ten minutes remove baking sheet and pour out liquid from sheet pan. Then add frozen fries and bake for another 20-25 minutes or until fries begin to crisp. (Alternatively, can air fry fries, separately, for an extra crispy option)
To prepare the sauce combine the cilantro, jalapenos, garlic, lime juice, olive oil, salt and mayo in a blender or food processor. Pulse until sauce becomes smooth. Chill for 15 minutes or serve room temp.
Serve sauce alongside warm beef dish with rice and extra cilantro if desired.

Notes

May use mushroom caps instead of beef for vegetarian option.
Keep leftovers refrigerated for up three days and sauce for up to 4 days.
May freeze for up to 3 months.

Nutrition