Need a hearty meal that works for breakfast, lunch or dinner? This Lomo Saltado recipe is made with sliced BBQ tri tip, onions, tomatoes, fries and herbs. I love drizzling the entire dish with Aji Verde to make the meal complete!
I had my first taste of this fabulous recipe when I was a little girl. My mother was born and raised in South America, so this type of cuisine is in my blood. So when we moved to San Francisco and found a Peruvian joint just minutes down the street from our house, I knew this would be what I ordered on the regular.
We now live in a suburb of Charlotte, North Carolina. I have yet to find a Peruvian place that makes this dish as good as that little hole-in-the-wall off Fillmore Street. So, after a couple attempts, I’ve finally mastered the recipe at home!
First, let’s start with the BBQ Tri Tip:
Lomo, Spanish for beef loin, is the traditional meat in this recipe. However, you can also find versions of chicken and seafood. Today I decided to stick to the classics and go with Meat District’s Steak House Premium Angus Beef Tri Tip. It’s part of their Ultimate Grilling Pack, which I highly recommend if you enjoy quality meats and cooking outdoors. Make sure to use my code, Bentley20, for 20% off your order!
How To Cook BBQ Tri Tip on the Grill:
- Remove meat from the refrigerator at least an hour before grilling.
- Preheat grill on high, making sure to scrape the grates clean (if needed).
- Place roast on the grill and sear the first side for 6 minutes. Turn the roast and sear the other side for an additional 6 minutes.
- Lower the grill to medium and flip the roast back over to the first side. Lower the lid, cover and cook for 10 minutes. Flip again to the second side and roast for 10 more minutes.
- The roast is ready when the internal temperature of the thickest part of the meat reaches 130F.
- Remove the roast from the grill and set on a cutting board to rest for 15 minutes. Slice into 1-inch portions, making sure to slice against the grain.
While the BBQ Tri Tip is resting, go ahead and prep the rest of your ingredients:
I opt for easy-street and use frozen crinkle fries in this recipe. Feeling extra adventurous? Go ahead and make your own fries if that’s something you’re craving (and if you do, make sure to tag me on social so I can follow along 😉 ). Cook the fries according to their packaged directions and get started on the red sauce.
I like to sauté my red onion and jalapeño together, just a few minutes until they’re starting to soften. Next you’ll add the minced garlic, aji amarillo paste, soy sauce, white vinegar and sliced tomatoes. Continue to cook until the tomatoes start to soften and release their liquids.
At most restaurants, the sauce is then tossed together with the French fries, steak and placed over a bed of rice. However, since I’m making this at home I decided to plate mine a little different. I think this dish is hearty enough with the fries alone, so I skipped the rice. I also served the steak on the side so I could dunk it into the aji verde sauce. Delish.
OTHER RECIPES YOU MIGHT ENJOY:
- 1 Meat District Steak House Premium Angus Beef Tri Tip
- 1 lb. Frozen French Fries
- 1 tbsp. Vegetable Oil
- ½ Large Red Onion, sliced
- 1 Jalapeño Pepper, sliced
- 3 garlic cloves, minced
- 2 tbsp. Aji Amarillo Paste
- 2 tbsp. Soy Sauce
- 1 tbsp. White Wine Vinegar
- 3 Medium-Sized Tomatoes, sliced thick
- ¼ cup Fresh Cilantro, chopped
- 1 tbsp. Chives
- Grill the tri tip until internal temperature has reached 130F (more specific directions within blog post). Set aside and allow to rest for at least 15 minutes.
- Cook French fries according to package directions.
- Add vegetable oil to a large frying pan and sauté the red onion and jalapeño for 1 - 2 minutes over medium-high heat. Once semi-softened, add the garlic, aji amarillo paste, soy sauce, white vinegar and tomatoes. Continue to sauté until tomatoes have softened and are starting to release their liquid.
- Split fries among four bowls. Top equally with the spicy tomato sauce, cilantro and desired amount of steak. Serve immediately with tortilla chips and (optional) aji verde sauce.
NOTES ON THIS RECIPE:
- This recipe could easily feed six, these are a hearty four servings. You could also serve this over a bed of rice (in addition to the fries) to stretch the recipe out some.
- If you’re not a fan of red onion, go ahead and swap it for a white or sweet variety. I’ve also seen this dish made before with bell peppers.
- I personally prefer the crinkle cut fries for this dish. They add extra texture and keep their crunch when smothered in the spicy tomato sauce.
This post is sponsored by Meat District. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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