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Peruvian Steak and Potato Stir-Fry
© Kate Mathis

Peruvian Steak and Potato Stir-Fry

  • TOTAL TIME: 35 MIN
  • SERVINGS: 4
  • FAST

Steak and french fries are a classic combination. For their classic dish lomo saltado, Peruvians toss the two together.

  1. 1/4 cup extra-virgin olive oil
  2. 1 teaspoon ground cumin
  3. 1 teaspoon ground coriander
  4. 1 garlic clove, minced
  5. Salt and freshly ground pepper
  6. 1 pound skirt steak
  7. 1 red onion, halved and slivered
  8. Vegetable oil, for frying
  9. 8 ounces frozen french fries
  10. 1/4 cup sliced pickled jalapeños
  11. 1 large tomato, chopped
  12. 1/4 cup cilantro
  13. Hot sauce, for serving
  1. 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.
  2. 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.
  3. 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.

Suggested Pairing

Full-bodied Zinfandel.

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