Lomo a la chorrillana is a Peruvian dish of thin beef tenderloin steaks, lightly coated and fried, topped with a quick sautéed relish of onion, tomato, and chile. Records of it date back to the 19th century, when it was known as “lomito salteado” or “lomito a la chorrillana.”
It combines two techniques: the meat is fried until golden first, then topped with the sautéed relish cooked over high heat to keep the vegetables’ texture.
Print
Peruvian Lomo a La Chorrillana
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Peruvian preparation featuring lomo de res, cebolla y tomate, adapted for a home kitchen with clear measurements.
Ingredients
- 600 g beef tenderloin, cut into thick steaks
- 50 g cornstarch
- Pepper to taste
- Oil for frying
- 2 cloves garlic
- 1 onion, sliced
- 2 tomatoes, sliced into strips
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 tablespoons vinegar or white wine
- Salt to taste
- Chopped parsley, for serving
Preparation
- Prepare the meat, cut the tenderloin into thick steaks, tenderize with a mallet, and coat with cornstarch and pepper.
- Fry the meat, fry the steaks in plenty of hot oil until golden. Remove, season with salt, and set aside.
- Make the relish, in another pan, brown the garlic, add the sliced onion, tomato, paprika, and cumin, and sauté quickly with vinegar or white wine.
- Serve, top the meat with the relish, sprinkle with chopped parsley, and serve with lettuce, tomato slices, lime, and rice.
Chef’s Tips
- Season the meat with salt only at the end so it doesn’t toughen while frying.
- Sauté the onion quickly so it keeps its crisp texture.
- Use well-heated oil to brown the meat evenly.
Traditional Variations
Some families use chicken or fish instead of beef tenderloin, keeping the same sautéed relish.
There are also versions that add ají amarillo strips to the relish for a spicy touch.
How to Serve
Serve hot, with white rice, lettuce, tomato, and lime, as a main course at Peruvian family lunches.
Recommended Pairings
- Plain white rice
- Fresh salad
- French fries
Did You Know?
Lomo a la chorrillana is considered one of the ancestors of lomo saltado, and both dishes share the fast, high-heat sauté style characteristic of Peruvian criollo cooking.
Frequently Asked Questions
It's a Peruvian dish of thin beef tenderloin steaks, lightly coated and fried, topped with a sautéed relish of onion, tomato, and chile, with records dating back to the 19th century.
The 'a la chorrillana' style originated in the port of Chorrillos, in Lima, and is applied to various Peruvian dishes topped with this sautéed onion, tomato, and chile relish.
Lomo a la chorrillana fries the meat first and then tops it with the relish sautéed separately, while lomo saltado stir-fries all the ingredients together in the same wok.
