Peruvian-Style Steaks
with Bacon Fries
Onions, fries and steak are the perfect combination for a weeknight dinner! This dish plays on the classic Peruvian pairing, adding 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
285 g
Beef Steak
100 g
Bacon Strips
460 g
Russet Potato
2 unit
Garlic, cloves
1 unit
Jalapeño
7 g
Cilantro
¼ tsp
Chipotle Powder
2 tbsp
White Wine Vinegar
(Contains Sulphites)
4 tbsp
BBQ Sauce
(Contains Mustard)
113 g
Onion, sliced
80 g
Tomato
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
2 tsp
Sugar*
¼ tsp
Salt*
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! 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 parchment-lined 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. 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, half the 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. Serve remaining BBQ sauce on the side for dipping. (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.)
