Peruvian Lomo Saltado Mashed Potatoes

Marinated steak, onions and tomatoes


  • 2 lbs. Lamb’s Supreme® Bistro Style Red Skin mashed potatoes (M24) – prepare according to instructions, keep hot
  • Lomo Saltado (see recipe)

  • Marinade Lomo Saltado
  • 1 1/2 tablespoons crushed garlic
  • 1/2 teaspoon salt
  • 2 teaspoons cumin
  • 1 1/2 teaspoons ground black pepper
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons canola oil
  • Place all ingredients in small bowl and whisk together, set aside.

  • Lomo Saltado
  • 1 1/2 lbs beef tenderloin, cut into short strips
  • 2 medium red onions, julienned
  • 1 15 oz can diced tomatoes, drained
  • Salt and pepper to taste
  • 1-2 jalapeño peppers, seeded, membrane removed, cut into strips
  • 1/4 cup fresh cilantro
  • Place steak in one bowl and the onions in another
  • Divide the marinade between the 2 bowls and chill in the refrigerator for at least an hour
  • Pour a small amount of oil in large sauté pan and turn on medium heat
  • Once the oil is hot, add the steak with marinade and cook until brown
  • Add the tomato and simmer for a few minutes
  • Add the jalapeño, cilantro and onions with marinade to the sauté pan, stirring until well blended.
  • Simmer for 5 more minutes.


  • Plate Assembly
  • Place mound of Lamb’s Supreme® Bistro Style Red Skin mashed potatoes on plate
  • Top with the Lomo Saltado
  • Garnish with additional cilantro


6-8 servings