Recipes & Tips

Skirt Steak Saltado Recipe

  • Servings: 2
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

This Peruvian-inspired steak saltado recipe pairs New Zealand grass-fed skirt steak with a delicious sauce and roasted potatoes and vegetables. It’s a flavorful and filling meal that is sure to delight your family or friends!

Tip: Make sure to slice the meat across the grain to ensure deliciously tender meat. Locate the grain of the meat (the direction that the muscle fibers run) and position your knife across the grain to create an “x” with the grain. Don’t skip this step, it’s important!


  • 10 oz New Zealand grass-fed skirt steak (Tip: look for the Taste Pure Nature logo)
  • 8 oz fingerling potatoes
  • 1 red bell pepper
  • 1 small red onion
  • 1 cup cherry tomatoes
  • Extra-virgin olive oil
  • Kosher salt
  • Canola or vegetable oil
  • 3 tablespoons unsalted butter

For the Saltado Sauce:

  • 3 tablespoons soy sauce or tamari
  • 3 tablespoons mirin
  • 2 tablespoons unseasoned rice wine vinegar
  • 2 teaspoons sweet soy sauce
  • 1 1/2 teaspoons fish sauce
  • 1 1/2 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced

To serve:

  • Fresh cilantro, torn
  • Fresh mint, torn


  • 1. Preheat the oven to 350° F.
  • 2. Make the saltado sauce by whisking together all sauce ingredients in a small mixing bowl until well combined and sugar is dissolved. Set aside.
  • 3. Place skirt steak in a mixing bowl. Toss with 3 tablespoons of the saltado sauce and set aside to marinate.
  • 4. Prep the vegetables by slicing the fingerling potatoes in half, lengthwise. Remove the stem from the red bell pepper, scoop out the seeds and slice into thin rounds, about 1-centimeter thick. Peel the red onion and thinly slice.
  • 5. Keeping each ingredient separate, toss the fingerlings, bell peppers, onion and tomatoes with olive oil. Place in separate quadrants on a parchment-lined baking sheet. Sprinkle the entire baking sheet with a pinch of kosher salt and place in the oven. Roast for 20-25 minutes, tossing once halfway through, or until the potatoes and peppers are tender and beginning to brown and tomatoes begin to burst.
  • 6. While the vegetables roast, coat a grill-pan, griddle or large skillet with cooking oil and heat over medium-high heat.
  • 7. Add steak to the pan and cook to medium doneness, 4 minutes per side. If the meat is getting too dark before it’s cooked through, reduce the heat or move over indirect heat to finish cooking. Transfer steak to a cutting board and let rest for at least 5 minutes before slicing.
  • 8. While the steak rests, add 3 tablespoons of butter to the skilled used to cook the steak (or another saucepan if your steak was cooked on a grill), along with the remaining saltado sauce. Heat to a gentle simmer over medium or medium-low heat. Continue simmering, stirring frequently, until the butter has melted into the saltado sauce, creating a smooth and slightly thickened sauce.

To serve:

  • 9. Slice the meat, across the grain, into thin strips about a 1/2-inch thick. Divide fingerlings and peppers evenly among your serving plates. Top each plate with sliced skirt steak, roasted tomatoes and red onion.
  • 10. Finish with a drizzle of buttery saltado sauce and garnish with mint and cilantro. Serve with extra saltado sauce on the side.
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