Peruvian-Style Striploin Steaks
with Bacon Fries
Onions, fries and steak are the perfect combination for a weeknight dinner. This dish plays on the classic Peruvian pairing, and we've added spicy pickled jalapeños. All together, it's guaranteed to pick you up at the end of a long day.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Striploin Steak
100 g
Bacon Strips
2 unit(s)
Russet Potato
2 unit(s)
Garlic, cloves
1 unit(s)
Jalapeño
7 g
Cilantro
1 tsp
Chipotle Powder
2 tbsp
White Wine Vinegar
(Contains Sulphites)
4 tbsp
BBQ Sauce
(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
113 g
Onion, sliced
1 unit(s)
Tomato
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tsp
Sugar*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/4-inch fries.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, cut tomato into 1/4-inch pieces.
- Roughly chop cilantro.
- Peel, then mince or grate garlic.
- Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Pat steaks dry with paper towels. Season with salt and pepper.
- Combine jalapeños, vinegar, 2 tsp sugar, 1/4 cup water and 1/4 tsp salt (dbl all for 4 ppl) in a small pot. Bring to a simmer over medium-high heat. Simmer until jalapeños are tender-crisp, 2-3 min.
- Remove the pot from heat, then transfer jalapeños and pickling liquid to a small bowl. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**
- Remove the pan from heat. Using tongs, transfer bacon to a paper-towel-lined plate.
- Discard all but 1/2 tbsp bacon fat (dbl for 4 ppl) from the pan.
- Add steaks to the pan. Sear until golden-brown, 1-2 per side.
- Remove the pan from heat, then transfer steaks to an unlined baking sheet.
- Brush steaks with half the BBQ sauce.
- Roast in the bottom of the oven until cooked to desired doneness, 5-8 min.**
- Meanwhile, reheat the same pan over medium.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions, tomatoes and garlic. Cook, stirring often, until onions are tender, 3-4 min.
- Add soy sauce, remaining BBQ sauce and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.)
- Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Thinly slice steaks.
- Divide steaks and fries between plates.
- Top fries with onion sauce, pickled jalapeños and cilantro. Crumble bacon over top.
- (TIP: For a more traditional lomo saltado, add fries, onion sauce, jalapeños and cilantro to a large bowl. Toss to combine, then divide between plates.)
If you've opted for striploin steak, cook it in the same way the recipe instructs you to cook the sirloin steak.