What I'm craving (#1)

Sometimes you come across a dish that is just too wonderful you can't have enough! Recently I was introduced to a Peruvian dish called Lomo Saltado. One of the many food trucks seen driving around L.A. is one called Lomo Arigato and they make the best Lomo! It has seriously gotten to the point when they post a twitter announcing their location, I get excited when it is close by and kinda sad when it isn't.

Since I can't have it from the truck all the time, I learned how to make it myself and I must say it is pretty fantastic. Here is my recipe. Sorry there are no measurments, I kinda just throw stuff together.

Skirt Steak, sliced
one Videlia onion, sliced
one big tomato
garlic
vegetable oil
white vinegar
soy sauce
cumin
paprika
salt
pepper
frozen french fries
rice

mix together oil (about 4T), vinegar (about 4t), soy sauce (about 5t), garlic (1-2 cloves) half a palmful of cumin, about 1/2t paprika, a dash of salt and a dash of pepper. Add the sliced steak and sliced onions and marinade for at least 30 minutes. In hot skillet or wok, put in the meat and onions. Don't add all the marinade or it will be too much liquid. Saute until the meat is no longer pink. Remove the meat, but turn down the heat and keep cooking the onions until they are nice and brown and carmelized.

Meanwhile, cook up some white rice and the frozen french fries per the package directions.

In the last couple minutes of the onions cooking, add the sliced tomatoes so they start to get soft, but still hold their texture. (You probably could leave out the tomatoes if you don't like them. They are more or less for color, not necessarily for flavor). Stir the meat back in.

Once everything is done, serve up the rice and put the meat mix on top and then top with fries.

OMG... SOOOOOO GOOOD!!!

To add some excellent flavor, here is a green sauce to serve with it:

In a food processor, mix together half an onion, 2 jalepenos (more or less, depending on how hot you like it), a big handful of shredded lettuce, a pinch of salt and 1/2 cup-ish of mayo. Mix until sauce is someone smooth and consistency of ketchup maybe. I like to dip my fork in the sauce and then take a bite of food. Gary likes to pour the sauce all over the lomo and have at it.

Hint: the longer this sauce sits, the better it tastes, so I would make this first.