How to Make Lomo Saltado Chicken and Beef By Chef Kelvin Fernandez

Season the skirt steak, filet mignon, or chicken breast with kosher salt.

Slice the red onion and firm plum tomatoes.

In a pan, heat the butter and sauté the red onion until translucent.

Add the sliced tomatoes and cook until softened.

Pour in the rice wine vinegar and soy sauce, stirring to combine.

Add the cooked skirt steak, filet mignon, or chicken breast to the pan and toss to coat in the sauce.

Prepare the white rice by rinsing the Carolina rice and combining it with warm water and salt in a pot.

Bring the rice to a boil, then reduce heat and simmer until cooked through.

Serve the Lomo Saltado with cooked French fries on top.

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