Lomeaux Saltado
![Recipe uses Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_1000x2000-100x200.png)
![Lomeaux Saltado](https://www.tabasco.com/wp-content/uploads/2020/07/Lomeaux-Saltado-320x180.jpg 320w,https://www.tabasco.com/wp-content/uploads/2020/07/Lomeaux-Saltado-640x360.jpg 640w,https://www.tabasco.com/wp-content/uploads/2020/07/Lomeaux-Saltado-960x540.jpg 960w,https://www.tabasco.com/wp-content/uploads/2020/07/Lomeaux-Saltado-1280x720.jpg 1280w,https://www.tabasco.com/wp-content/uploads/2020/07/Lomeaux-Saltado-1600x900.jpg 1600w,https://www.tabasco.com/wp-content/uploads/2020/07/Lomeaux-Saltado-1920x1080.jpg 1920w,https://www.tabasco.com/wp-content/uploads/2020/07/Lomeaux-Saltado.jpg 2048w)
Ingredients
![TABASCO® Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-100x200.png 100w)
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!