Lomo Saltado Crostini

Cooking is my time travel machine. Whenever an idea for a recipe, or flavour combination comes to mind, it is often linked to a memory. It can take me to my mother’s kitchen in Lima, my first trip abroad, a late night partying, or even to a milestone like earning my first paycheck and the meal I bought with it.

This crostino represents the essence of where I come from. It is my home country condensed in one, maybe two bites. Lomo saltado, a stir fry that combines the flavors of Chinese and Peruvian cuisine, has been part of our culture since the late 19th century when the Chinese migration to Peru took place. It is the fusion between the old world and the embrace of a new one. This is my crostini take on this dish. If you have never tried Peruvian food, this is a good point to start.

Wine tip: Malbec or Rioja

Lomo Saltado Crostini (4 crostini)


  • 1 tbsp Pisco* (optional)
  • 200 gr filet of beef or tenderloin
  • 1 tsp chopped red chili
  • 1 tbsp chopped garlic
  • 1 tbsp grated ginger
  • 2 tbsp beef stock
  • 3 tbsp chopped parsley
  • 3 tbsp chopped green onion
  • 3 tbsp chopped cilantro
  • 1 medium red onion sliced into strips
  • 2 tbsp dark beer (Guinness)
  • 1 tbsp soy sauce
  • 1 handful cherry tomatoes in halves
  • 1 tbsp rice vinegar
  • Salt and pepper
  • 1 tsp lime juice
  • 3 slices of rustic baguette or ciabatta (cut in 2 cm pieces)
  • Olive oil

*Pisco is a Peruvian spirit made of grapes.


Cut the meat in long pieces 1/4 by 1 1/2 to 2 inches. Season with salt and pepper.

Add the pisco to a very hot wok or pan, allow to evaporate. Once evaporated, add olive oil to the pan. Add the meat and sear all sides at high heat for a 1 – 2 minutes. Do not overcrowd the pan. If needed do it in two batches. Remove from heat and put aside.

Add more oil to the pan. Add red onions, garlic, ginger, chili, pepper. Add rice vinegar, soy sauce, dark beer, season with salt and pepper. Mix well and let cook for 2 minutes.

Add tomato to mixture, beef stock, and the seared meat. Mix well with the juices. Add parsley, cilantro and green onion. Let it cook for two minutes and then remove from heat. Add lime juice.

Add a tbsp. of olive oil to a grill pan. Add the sliced bread to the pan and grill on both sides. Once golden all over, remove from the heat.


Top the bread slices with the lomo saltado mixture. Finalize with a leaf of parsley,. sea salt and a drizzle of olive oil.

Video Recipe:

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