over baked sweet potatoes
This Peruvian dish, which we last featured in 2020, is cooked like a stir-fry. Seared steak, peppers, and onions are tossed with fresh tomatoes for extra savory flavor and served over baked sweet potatoes. It's a fun meal that can be easily customized with other vegetables or proteins.
- Sweet potatoes, medium - 4 , sliced in half lengthwise
- Oil, cooking - 1 Tbsp
- Bell peppers, any color - 2 , sliced
- Onions, medium and red - 1 , thinly sliced
- Garlic - 4 cloves , chopped
- Steak, flank, skirt, or hanger - 1 lb , thinly sliced
- Oil, cooking - 2 Tbsp + 1 Tbsp
- Bragg's / coconut aminos - 2 Tbsp
- Vinegar, apple cider - 1 Tbsp
- Cumin, ground - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Cilantro leaves (opt) - 2 Tbsp , chopped
- Tomatoes, medium - 1 , thinly sliced
- Avocados - 1 , chopped
- Hot sauce (opt) - for serving
Steak - (If prepping right before cooking, get oven heating for sweet potatoes while steak marinates.) Thinly slice steak against the grain. Combine steak with oil (first portion for lomo saltado), garlic, aminos, vinegar, cumin, salt, and black pepper. Tenderize with a fork and toss to coat. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
Cilantro (if using) / Tomatoes / Avocados - Prep as directed.
Heat oven to 400F / 204C degrees. Set out a sheet pan.
Rub halved sweet potatoes on all sides with oil (portion for sweet potatoes). Season the cut side with some salt. Place potatoes cut-side down on sheet pan. Transfer to oven and roast until potatoes are fork-tender, 25 to 30 minutes.
When sweet potatoes are nearly finished baking, heat a wok or skillet with oil (second portion for lomo saltado) over medium-high heat. Add onions and bell peppers and saute until starting to soften, 8 to 10 minutes. (Note: if the peppers start to burn in the hot wok before they are tender, add a splash of water.) Season onions and peppers with some salt.
Next, move onions and peppers off to the sides of the wok and add steak (discard marinade) into the center of the wok. Cook steak, without stirring, until it starts to brown on the bottom, ~2 minutes. Start turning the steak to cook on all sides, gently folding in peppers and onions as it cooks, 2 to 3 minutes more.
Add tomatoes to the wok and toss everything together until tomatoes soften and steak is cooked to your liking.
Place sweet potatoes cut-side up on serving plates. Mash with a fork to break sweet potato flesh apart and create a bed for the lomo saltado.
Serve steak and peppers over sweet potatoes with cilantro and avocados on top and hot sauce on the side (if you’d like). Enjoy!