Lomo Saltado is a classic Peruvian dish. The variations are as distinct as the family making it. However, potatoes and steak are the two main ingredients that always remain the same. This version is adapted from a tiny restaurant a friend took me to during one of our excursions.  When I asked the owner, Mama, what the secret was she said, she marinates the steaks in grapefruit juice.

I have spent the last 13 years periodically tinkering to come up with a version of Lomo Saltado that resembles Mama’s. It has taken me that long to understand the different flavors of herbs and spices.

2 pounds potatoes, cut into fries or frozen fries cooked
1 pound beef tenderloin
1 grapefruit, juiced
1 tsp cumin
2-3 cloves garlic, chopped
1 tbsp white vinegar
salt and pepper, to taste
3 tbsp oil
1 hot red pepper, minced (optional)
2 large red onions, sliced into thick strips
1 large sweet red pepper
6 Roma tomatoes, peeled and quartered

Make marinade by combining oil, cumin, garlic, grapefruit, vinegar, salt and pepper for 30 minutes or longer.

Fry or bake potato fries; keep warm.

Cook steak until desired doneness. Remove; cover and keep warm. Add onions, red pepper and hot pepper, if using. Cook until tender but still crisp. Add tomatoes and cook a few minutes longer to heat through, but not mushy.

To serve, slice steak into strips. Top with onions and peppers and then the french fries. Serve with rice or additional roasted veggies.