Best Organic Peruvian Quinoa Mushroom Saltado Recipes

Grilled Lomo Saltado image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

1 skirt steak
2 medium red onions, cut in 1/2 lengthwise
1 clove garlic
1/4 teaspoon salt
4 teaspoons rice vinegar
4 teaspoons soy sauce
4 tablespoons canola oil
1 teaspoon ground cumin
3/4 teaspoon ground black pepper
1 medium Yukon gold potato, peeled and cut into wedges
1/2 teaspoon paprika
2 medium heirloom tomatoes, cut into wedges
1/4 cup chopped cilantro leaves

Steps:

Have grill pre-greased and preheated to medium-high.
Place steak in 1 bowl and onions in another. Using a knife, make a paste by combining garlic and 1/4 teaspoon salt. Whisk together garlic paste, rice vinegar, soy sauce, 2 tablespoons of canola oil, cumin, and ground black pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hour.
Before grilling, allow steak and onions to come to room temperature. Place steak on grill and cook about 4 minutes per side for medium-rare. Discard marinade. When done, let steak rest before slicing.
Place onions face down on grill and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges.
Sprinkle paprika over potatoes and toss with remaining canola oil. Place on grill and cook until soft inside, about 6 minutes per side. Season with salt when done.
In a large bowl combine steak and juices, onions, potatoes, tomatoes, cilantro, and reserved marinade. Toss gently and re-season with salt and pepper if needed. Serve warm.

Peruvian Beef Saltado image

Provided by Ingrid Hoffmann

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon vegetable oil
1 to 1 1/2 pounds flank steak, sliced into 1 1/2-inch wide strips
Kosher salt and freshly ground black pepper
1 large red onion, quartered and thinly sliced
1 large tomato, coarsely chopped
1 garlic clove, finely minced
1 teaspoon soy sauce
1 tablespoon red wine vinegar

Steps:

Heat the oil in a large wok or skillet over medium-high heat. Add the steak, season with salt and pepper, and stir-fry until the meat is browned on all sides, about 8 to 10 minutes.
Using tongs, transfer the steak to a plate and set aside. To the drippings in the pan, add the onion, tomato, and garlic; season with salt, and pepper. Cook and stir it until the onions are soft and the tomatoes start to break down, about 2 to 4 minutes. Return the beef to the pan, add the soy sauce and red wine vinegar. Cook for 1 minute, season with salt and pepper, to taste, and serve.