Scamorza and Lomo Saltado
A fusion twist on the classic Peruvian dish, featuring scamorza cheese and tender lomo steak. This recipe combines the freshness of Peruvian ingredients with the creaminess of scamorza.
Ingredients
- ●1 pound Lomo (thinly sliced)Optional: marinate in soy sauce, vinegar, and garlic for 30 minutes before cooking
- ●8 ounces Scamorza cheese
- ●2 medium Peruvian yellow potatoes
- ●1/4 cup Fresh cilantro
- ●2 Grassy ají amarillo peppers
- ●to taste Salt
- ●to taste Black pepper
- ●2 tablespoons Vegetable oil
- ●2 cloves Garlic
- ●2 tablespoons Freshly squeezed lime juice
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- 2
Add the sliced lomo and cook for 3-4 minutes per side, or until browned and cooked to your desired level of doneness. Transfer the lomo to a plate and cover with foil to keep warm.
- 3
In the same skillet, add the remaining 1 tablespoon of vegetable oil and sauté the diced ají amarillo peppers until tender.
- 4
Add the sliced potatoes to the skillet and cook for 5-7 minutes, or until they begin to brown.
- 5
Add the minced garlic and cook for 1 minute, or until fragrant.
- 6
Add the sliced scamorza cheese and stir until melted and creamy.
- 7
Return the cooked lomo to the skillet and stir to combine with the potato and cheese mixture.
- 8
Season with salt and black pepper to taste.
- 9
Serve the lomo saltado hot, garnished with chopped cilantro and a squeeze of lime juice.
- 10
Optional: serve with steamed vegetables or a side of rice.