Peruvian Lomo Saltado Sheet-Pan

Serves 4 · 20 min prep · 37 min cook

Ingredients

• 1.5 lb sirloin steak
• 1.5 lb russet potatoes
• 1 large red onion
• 3 Roma tomatoes
• 4 garlic cloves
• 3 Tbsp soy sauce
• 2 Tbsp red wine vinegar
• 1 Tbsp aji amarillo paste
• 3 Tbsp vegetable oil
• 1 tsp ground cumin
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1/2 cup fresh cilantro
• 3 cups cooked white rice

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easier cleanup.
2. 2Scrub the potatoes, cut them into thick steak-fry wedges, and toss on the pan with part of the oil, salt, and pepper until evenly coated.
3. 3Spread the potatoes in a single layer and roast for 20 minutes until the edges start turning golden and crisp.
4. 4While the potatoes roast, slice the steak against the grain into thin strips and pat very dry with paper towels so it sears instead of steams.
5. 5Cut the red onion into thick wedges and the tomatoes into sturdy wedges; mince the garlic.
6. 6Whisk the soy sauce, red wine vinegar, aji amarillo paste, cumin, and remaining oil into a quick marinade, then toss the steak strips and garlic in half of it.
7. 7Pull the pan, push the potatoes to the sides, and scatter the onion wedges and tomatoes in the center; nestle the marinated steak over the vegetables.
8. 8Roast 12 to 15 minutes more until the steak is browned at the edges yet still juicy inside and the onions are soft and lightly charred.
9. 9Drizzle the remaining marinade over everything, toss gently on the hot pan, and return to the oven for 2 minutes to glaze.
10. 10Chop the cilantro, scatter it over the sheet pan, and serve immediately over warm white rice so the juices soak in.