Steak and french fries are a classic combination. For their classic dish lomo saltado, Peruvians toss the two together.
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 garlic glove
Salt and freshly ground pepper
1 pound skirt steak
1 red onion, halved and slivered
8 ounces frozen french fries
1/4 cup sliced pickled jalapeños
1 large tomato, chopped
1/4 cup cilantro
Hot sauce, for serving
How to Make It
In a large bowl, combine the olive oil, cumin, coriander, garlic and a generous pinch each of salt and pepper. Cut the steak into 4-inch pieces; slice the steaks across the grain 1/2 inch thick and add to the bowl along with the onion. Let marinate for 10 minutes.
Meanwhile, in a large skillet, heat 1/2 inch of oil until shimmering. Add the french fries and fry over high heat until golden and crisp, about 3 minutes; drain on paper towels.
Heat a large griddle until very hot. Add the steak and onion along with the pickled jalapeños and stir-fry over high heat until the meat and onion are cooked through and lightly charred, 3 to 4 minutes. Add the tomato and cook until softened and beginning to char, about 1 minute. Add the french fries and cilantro and flip with a spatula to combine. Serve right away with hot sauce.
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