Lomo Saltado

Meanwhile, finely slice the red onion. Cut the tomato into wedges. Peel and crush the garlic. Peel the carrot and cut into thin batons. Finely chop the coriander leaves.

In a small jug combine the crumbled beef stock cube, hot water,cumin, salt-reduced soy sauce and red wine vinegar. Season with salt and pepper. Set aside.

Heat the remaining olive oil in a large frying pan over a medium-high heat. Season the beef rump with salt and pepper and cook for 3-4 minutes on each side for medium rare, or until cooked to your liking. Cooking times may vary depending on the thickness of your steak. Transfer to a plate, cover with aluminium foil and set aside to rest for 5 minutes. Thinly slice.

Reduce the heat to medium and add the red onion and carrot. Cook for 7 minutes, or until softened. Add the tomato and garlic and cook for a further 1 minute, or until the tomato is softened and the garlic is fragrant. Add the sauce to the pan and cook for 1 minute to heat through. Remove from the heat and stir through the sliced beef.