Peruvian Lomo Saltado Double Striploin Steaks
with Oven Fries, Pickled Jalapeños and Bacon- Sulphites
- Mustard
- Soy
- Wheat
- Sesame
- Triticale
- Milk
- Sulphites
- Soy
- Peanuts
- Tree nuts
- Wheat
- Mustard
- May contain traces of allergens
- Egg
- Fish
- Gluten
- Crustaceans
.
Ingredients
740 g
Striploin Steak
100 g
Bacon Strips
2 unit(s)
Russet Potato
2 unit(s)
Garlic, cloves
1 unit(s)
Jalapeño
7 g
Cilantro
4 g
Chipotle Powder
(Contains: Sesame, Triticale, Milk, Sulphites, Soy, Peanuts, Tree nuts, Wheat, Mustard, May contain traces of allergens)
2 tbsp
White Wine Vinegar
(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
4 tbsp
BBQ Sauce
(Contains: Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk, May contain traces of allergens, Mustard)
113 g
Onion, sliced
1 unit(s)
Tomato
1 tbsp
Soy Sauce
(Contains: May contain traces of allergens, Soy, Sulphites, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Wheat)
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tsp
Sugar*
1.5 tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes. Then, halve potatoes lengthwise and cut into 1/4-inch slices.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, 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.
- In a small pot, combine jalapeños, vinegar, 2 tsp (4 tsp) sugar, 1/4 cup (1/2 cup) water and 1/4 tsp (1/2 tsp) salt. Bring to a simmer over medium-high. Simmer for 2-3 min, until jalapeños are tender-crisp.
- 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.
- When hot, add bacon. Cook for 5-8 min, flipping occasionally, until crispy.**
- Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined plate.
- Discard all but 1/2 tbsp (1 tbsp) bacon fat from the pan.
- Add steaks to the pan. (NOTE: Sear in batches, as needed.) Sear for 2-3 min per side, until golden.
- Transfer steaks to an unlined baking sheet.
- Brush steaks with half the BBQ sauce.
- Roast in the bottom of the oven for 5-8 min, until cooked to desired doneness.**
- Meanwhile, reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions, tomatoes and garlic. Cook for 3-4 min, stirring often, until onions are tender.
- Add soy sauce, remaining BBQ sauce and 1/4 tsp (1/2 tsp) chipotle powder.
- Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Thinly slice steaks.
- Divide steak and fries between plates.
- Top fries with onion sauce, pickled jalapeños and cilantro. Crumble bacon over top. (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.)
If you've opted for double striploin steaks, prep and cook the same way the recipe instructs you to prep and cook the regular portion of steak. Work in batches, if necessary.
