All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Lomo saltado is a stir-fry preparation from Peru, steak with a sauce of tomatoes and onion (and soy sauce), usually served with French fries. Skinnytaste took that inspiration and made it her own, with a sauce that brings in not just soy, but apple cider, and not just shallot and tomatoes, but peppers, too. It's an inspired recipe, for inspired cooking, that you'll enjoy to the last bite. Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Bake the Fries
Quarter potatoes lengthwise into wedges and pat dry.
Place fries on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Massage oil, salt, and pepper into potatoes.Spread into a single layer and bake in hot oven until lightly browned, 20-22 minutes, tossing fries halfway through.Season baked fries with a pinch of salt.While fries bake, prepare ingredients.
Prepare the Ingredients
Stem, seed, remove ribs, and cut yellow bell pepper into 1/4" slices.
Quarter tomatoes.Stem and coarsely chop cilantro.Halve and peel shallot. Cut halves into 1/4" slices.Mince garlic.Pat steaks dry, and season both sides with seasoning rub and a pinch of salt and pepper.
Cook the Steaks
Place a medium non-stick pan over medium heat and spray generously with cooking spray.
Add steaks to hot pan, and cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While steak cooks, start lomo saltado sauce.
Make the Lomo Saltado Sauce
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add shallot, bell pepper, and garlic to hot pan. Stir occasionally until slightly softened, 2-3 minutes.Stir in tomatoes, apple cider vinegar, and soy sauce. Then cook until tomatoes start to break down, 2-3 minutes.Remove from burner. Add steaks and flip until coated.
Finish the Dish
Plate dish as pictured on front of card, garnishing meal with cilantro. Bon appétit!
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