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1
In a medium bowl, combine the garlic, ginger, 1 tablespoon of the olive oil, cumin, coriander, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
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2
Add the flank steak and stir to coat.
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3
Refrigerate for 1 hour.
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4
Meanwhile, preheat the oven to 450.
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5
Cut the potatoes lengthwise into 1/3-inch-thick-by-1/3-inch-wide sticks.
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6
In a large bowl, toss with 3 tablespoons of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
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7
Spread the sticks in one layer on a large baking sheet.
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8
Roast for 20 minutes, then turn the potatoes and spread them out again in one layer.
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9
Bake, turning them once or twice more, until the potato sticks are crisp and golden brown, 20 to 25 minutes.
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10
Remove from the oven and set aside.
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11
In a measuring cup, stir together the soy sauce, vinegar, oyster sauce and chile paste.
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12
Heat the remaining 1 tablespoon of olive oil in a wok over moderately high heat.
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13
Add the marinated flank steak and cook, stirring occasionally, until browned and almost cooked through, about 5 minutes.
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14
Add the tomatoes, pickled jalapenos and soy sauce mixture and bring to a boil, then reduce the heat and simmer until the meat is cooked through and the tomatoes are beginning to collapse.
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15
To serve, divide the roasted potatoes among four plates or shallow bowls, and top with the lomo saltado and its sauce.
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16
Garnish with cilantro leaves and serve immediately.
