Peruvian Lomo Saltado Steak
with Spiced Fries
Onions, fries, and steak are the perfect combination for a weeknight dinner! This dish capitalizes on the classic pairing, adding spicy pickled jalapeños. Altogether, it's the perfect dish to pick you up at the end of a long day!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
460 g
Russet Potato
1 unit
Jalapeño
1 tbsp
Montreal Spice Blend
6 g
Garlic
227 g
Red Onion, sliced
2 tbsp
BBQ Sauce
(Contains Sulphites, Mustard)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
7 g
Cilantro
1 tsp
Chipotle Powder
Not included in your delivery
3 tsp
Sugar*
2 tbsp
Butter*
(Contains Milk)
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce. Thinly slice potatoes into 1/4-inch match sticks. Toss potatoes with 1 tbsp oil (dbl for 4ppl) and half the Montreal spice mix on a parchment-lined baking sheet. Bake potatoes, in middle of oven, until golden brown and crisp 25-28 min.
Peel, then mince the garlic. Roughly chop the cilantro. Thinly slice jalapeno into rounds wearing kitchen gloves. Pat the steak dry with paper towels. Season steak with the remaining Montreal spice blend. Set aside.
Combine the jalapeño with vinegar, 2 tsp sugar, 1/4 cup water, and 1/4 tsp salt (dbl all for 4ppl) in a small pot over medium-high heat. Bring to a simmer for 2-3 min. Remove from heat and transfer the jalapenos and liquid to a small bowl. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the steak. Sear until golden-brown,1-2 per side. Remove the pan from the heat and transfer the steak to another baking sheet. Bake in the top of the oven, until cooked to desired doneness, 5-8 min.**
Re-heat the same large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the onions. Cook until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4ppl), chipotle powder, garlic, and season with salt. Cook, stirring occasionally, until the onions are dark golden-brown, 3-4 min. Add 2 tbsp butter (dbl for 4ppl). Stir to coat.
Stir together the mayo and BBQ sauce in another small bowl. Slice the steak. Divide fries between plates. Top with the onions, steak and pickled jalapeños. Drizzle over the sauce and sprinkle with chopped cilantro.
