Saturday, December 8, 2012

Peruvian Steak and Potato Stir Fry

This is a really flavorful and slightly spicy dish.  I had something similar to this in a dive bar in Belgium once and was horrified; french fries mixed in with my vegetables?!

Now that I know what this actually is; a classic Peruvian dish called "lomo saltado", and the proper way to prepare it (not with cold carrots, pickles and lettuce, as I had it in Brussels!), I see the merits of the combination.

1/4 cup olive oil
1 tbsp ground cumin
1 tbsp ground coriander
3 garlic cloves,

3 tbsp lime juice
Salt and pepper, to taste
1 pound skirt steak
1 red onion, sliced

1 red bell pepper, sliced into long strips
8 ounces frozen french fries
1/4 cup sliced pickled jalapenos
1 large tomato, diced
1/4 cup cilantro

Salt and pepper, to taste

Optional:  Hot sauce or salsa
In a large bowl, combine the olive oil, lime juice, cumin, coriander, garlic and a sprinkling of salt and pepper.  Slice the onion and bell pepper and stir into spice mixture.  Slice the steak across the grain into long strips, approximately 1/2 inch thick, and mix in with the vegetables.  Marinate for about 10 minutes or up to overnight.  If marinating overnight, bring back to room temperature before cooking.

Bake the french fries in the oven according to package directions.  Once they are nearly done, heat a large skillet or wok.  Add the steak and vegetable mixture and stir-fry over high heat until the meat and onion are cooked through and lightly charred, about 5 minutes.  If necessary, fry in batches to get the most searing.  Add the tomato and pickled
jalapenos and cook for an additional minute, until just softened.

Pour the meat mixture into a fresh bowl and add the french fries and cilantro.  Mix until combined.  Serve immediately, with hot sauce or salsa, if desired.  Enjoy!

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