Culinary Collection

Skinnytaste Peruvian-Inspired Steak

with lomo saltado sauce

Prep & Cook Time: 40-50 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Soy

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 you!
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.

In Your Box (serves 2)

  • 12 oz. Fingerling Potatoes
  • 12 oz. Sirloin Steaks
  • 1 Yellow Bell Pepper
  • 4 oz. Grape Tomatoes
  • 1 Shallot
  • Info
    0.406 fl. oz. Tamari Soy Sauce (GF)
  • ⅓ fl. oz. Apple Cider Vinegar
  • ¼ oz. Cilantro
  • 2 Garlic Cloves
  • 1 tsp. Chile and Cumin Rub

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing meal with cilantro. Bon appétit!

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