Lomo Saltado is a classic Peruvian dish that combines the flavors of marinated beef with vegetables and a tangy sauce. The key to an authentic and delicious Lomo Saltado lies in choosing the right cut of beef. In 2026, with the abundance of high-quality beef options available, it's essential to know which cuts will give you the best results. This guide will help you understand the best cuts of beef for Lomo Saltado, their characteristics, and how to prepare them.

The Importance of Choosing the Right Cut of Beef

Selecting the best cut of beef for Lomo Saltado is crucial for achieving the perfect balance of tenderness, flavor, and texture. The dish involves marinating and stir-frying the beef, so the cut you choose should be able to withstand these processes without becoming tough or dry. Additionally, the beef should have a good amount of marbling, which will enhance its flavor and juiciness.

Top Cuts of Beef for Lomo Saltado in 2026

1. Flank Steak

Flank steak is one of the most popular choices for Lomo Saltado. This cut comes from the abdominal muscles of the cow and is known for its lean, fibrous texture. Flank steak has a good amount of flavor and can be tenderized through marinating and slicing against the grain.

Characteristics:

  • Flavor: Rich and beefy
  • Texture: Lean and fibrous
  • Marbling: Moderate

To prepare flank steak for Lomo Saltado, marinate it for at least 2 hours, preferably overnight. Slice it thinly against the grain before stir-frying to ensure tenderness. This cut is perfect for those who prefer a leaner, more flavorful beef in their Lomo Saltado.

2. Skirt Steak

Skirt steak is another excellent choice for Lomo Saltado. This cut comes from the diaphragm muscles of the cow and has a coarse grain and robust flavor. Skirt steak is ideal for quick cooking methods like stir-frying, making it a great option for this dish.

Characteristics:

  • Flavor: Strong and beefy
  • Texture: Coarse grain
  • Marbling: Minimal

Marinate skirt steak for at least 2 hours to tenderize it and enhance its flavor. Slice it thinly against the grain before cooking. This cut will give your Lomo Saltado a more intense beef flavor and a slightly chewier texture.

3. Hanger Steak

Hanger steak, also known as butt steak or hanging tender, is a less common but delicious choice for Lomo Saltado. This cut comes from the diaphragm muscles and has a rich, beefy flavor. Hanger steak is relatively lean but has a good amount of marbling, making it tender and flavorful.

Characteristics:

  • Flavor: Rich and beefy
  • Texture: Tender with moderate marbling
  • Marbling: Moderate

Marinate hanger steak for at least 2 hours to enhance its flavor. Slice it thinly against the grain before stir-frying. This cut will provide a tender and flavorful beef in your Lomo Saltado, making it a great option for those who want a more upscale dish.

4. Top Round Steak

Top round steak is a leaner cut of beef that can also be used for Lomo Saltado. This cut comes from the hindquarter of the cow and is known for its lean texture and mild flavor. While it may not have as much marbling as other cuts, it can still be tenderized through marinating and slicing against the grain.

Characteristics:

  • Flavor: Mild and lean
  • Texture: Lean and fibrous
  • Marbling: Minimal

Marinate top round steak for at least 4 hours to tenderize it and enhance its flavor. Slice it thinly against the grain before cooking. This cut is best for those who prefer a leaner, healthier option for their Lomo Saltado.

Preparing the Best Cuts of Beef for Lomo Saltado

Marinating Tips

Marinating is essential for tenderizing the beef and infusing it with flavor. Here are some tips for marinating the best cuts of beef for Lomo Saltado:

  1. Use Acidic Ingredients: Ingredients like soy sauce, vinegar, and citrus juices help break down the proteins in the beef, making it more tender.
  2. Include Aromatics: Garlic, onions, and herbs like cilantro and oregano add depth of flavor to the marinade.
  3. Marinate for the Right Amount of Time: Lean cuts like flank steak and top round steak benefit from longer marinating times, while fattier cuts like skirt steak and hanger steak can marinate for shorter periods.

Cooking Techniques

Stir-frying is the traditional cooking method for Lomo Saltado. Here are some tips for cooking the best cuts of beef:

  1. Slice Thinly: Slicing the beef thinly against the grain ensures tenderness and even cooking.
  2. High Heat: Use high heat to sear the beef quickly, locking in the juices and flavors.
  3. Quick Cooking: Cook the beef in batches to avoid overcrowding the pan, which can lead to steaming instead of searing.

Recipes for Lomo Saltado with Different Beef Cuts

Lomo Saltado with Flank Steak

Ingredients:

  • 1 lb flank steak
  • 1/4 cup soy sauce
  • 2 tbsp vinegar
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • 2 tbsp vegetable oil
  • 1 onion, sliced
  • 2 tomatoes, sliced
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 tbsp ají amarillo paste
  • 2 tbsp chopped fresh cilantro
  • French fries and rice for serving

Instructions:

  1. In a bowl, combine soy sauce, vinegar, olive oil, garlic, cumin, paprika, salt, and pepper. Add the flank steak and marinate for at least 2 hours or overnight.
  2. Heat vegetable oil in a large skillet over high heat. Remove the steak from the marinade and slice it thinly against the grain. Cook the steak in batches until browned and cooked through. Remove from skillet and set aside.
  3. In the same skillet, add onions, tomatoes, and bell peppers. Cook until softened and slightly caramelized.
  4. Add ají amarillo paste to the skillet and stir to combine. Return the steak to the skillet and toss to coat in the sauce.
  5. Serve the Lomo Saltado over French fries and rice, garnished with chopped cilantro.

Lomo Saltado with Skirt Steak

Ingredients:

  • 1 lb skirt steak
  • 1/4 cup soy sauce
  • 2 tbsp vinegar
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • 2 tbsp vegetable oil
  • 1 onion, sliced
  • 2 tomatoes, sliced
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 tbsp ají amarillo paste
  • 2 tbsp chopped fresh cilantro
  • French fries and rice for serving

Instructions:

  1. In a bowl, combine soy sauce, vinegar, olive oil, garlic, cumin, paprika, salt, and pepper. Add the skirt steak and marinate for at least 2 hours.
  2. Heat vegetable oil in a large skillet over high heat. Remove the steak from the marinade and slice it thinly against the grain. Cook the steak in batches until browned and cooked through. Remove from skillet and set aside.
  3. In the same skillet, add onions, tomatoes, and bell peppers. Cook until softened and slightly caramelized.
  4. Add ají amarillo paste to the skillet and stir to combine. Return the steak to the skillet and toss to coat in the sauce.
  5. Serve the Lomo Saltado over French fries and rice, garnished with chopped cilantro.

Conclusion

Choosing the best cuts of beef for Lomo Saltado in 2026 is essential for creating an authentic and delicious dish. Whether you prefer flank steak, skirt steak, hanger steak, or top round steak, each cut offers unique characteristics that can enhance your Lomo Saltado. By marinating and cooking these cuts properly, you can achieve the perfect balance of tenderness, flavor, and texture. Experiment with different cuts and techniques to find your favorite combination and impress your family and friends with your culinary skills.