Peruvian Steak and Fries
Lomo Saltado is a dish especially popular on the coasts of Peru. Some would like to call it the National Dish of Peru, but that honor goes to Ceviche. This dish is a fusion of typical Peruvian food and that of its Chinese immigrants. The recipe comes from Food and Wine magazine.
Peruvian Steak and Potato Stir Fry
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 garlic clove, minced
- kosher salt
- freshly ground black pepper
- 1 pound skirt steak
- 1 red onion, halved and thinly sliced into half moons
- vegetable oil, for frying
- 8 ounces frozen french fries
- 1/4 cup sliced pickled jalapeno peppers
- 1 tomato, chopped
- 1/4 cup cilantro, chopped
- hot sauce, for serving
In a large bowl, combine olive oil, cumin, coriander, and garlic; season generously with salt and pepper.
Cut the steak into 4-inch pieces, then slice each of those across the grain into 1/2-inch slices. Add the steak and the onion to the marinade and allow to rest at least 10 minutes.
Meanwhile, heat 1/2 inch of vegetable oil in a large skillet over medium high heat until shimmering. Add the french fries and fry until golden, about 3 minutes. Drain on paper towels.
Heat a large griddle or wok until very hot. Stir fry the steak, onion, and jalapenos until the meat and onions are heated through and beginning to char, 1 minute. Add the french fries and toss with a spatula to combine.
Garnish with the cilantro. Serve with hot sauce.