Lomeaux Saltado

Ingredients

1 teaspoon of TABASCO^® Original Red Sauce

4 tablespoons vegetable oil, divided

2 pounds of filet or sirloin steak, cut into strips

½ large red onion, cut into half-inch slices

1 large tomato, sliced into thick rounds

3 cloves of garlic, minced

1 tablespoon of ají amarillo paste (found in most Latin markets)

3 tablespoons of soy sauce

1 tablespoon of white vinegar

2 tablespoons of fresh cilantro, chopped

1 pound of french fries (homemade is best, but frozen will do in a pinch)

2 cups of white rice, cooked

Salt and black pepper to taste

Preparation

Heat 2 tablespoons of oil in a wok or large sauté pan over high heat. Season the steak with salt and pepper, and cook until browned, about 3-4 minutes. Remove from the pan.

Heat the remaining 2 tablespoons of oil in the same pan. Add the red onion and cook for about 5 minutes until cooked halfway and browned. Add the cut tomato and garlic and sauté for 4 to 5 minutes; the tomatoes should be cooked but not falling apart.

Add the soy sauce, vinegar, and ají amarillo paste and cook for 1 minute. Turn off the heat and stir in the TABASCO^® Original Red Sauce and chopped cilantro. Taste and adjust with salt and pepper as needed.

Deep-fry fries when oil has reached 360 degrees (if using a thermometer), until fries are golden brown. Season lightly with salt and pepper.

Serve by pouring the steak and sauce over the fries, and a side of white rice. Enjoy!

Lomeaux Saltado

Ingredients

Preparation

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