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Peruvian Lomo Saltado Steak

Peruvian Lomo Saltado Steak

with Spiced Fries

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Onions, fries, and steak are the perfect combination for a weeknight dinner! This dish capitalizes on the classic pairing, adding spicy pickled jalapeños. Altogether, it's the perfect dish to pick you up at the end of a long day!

Allergens:Sulphites/SulfiteMustard/MoutardeEgg/OeufMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Beef Steak

460 g

Russet Potato

1 unit

Jalapeño

1 tbsp

Montreal Spice Blend

6 g

Garlic

227 g

Red Onion, sliced

2 tbsp

BBQ Sauce

(ContainsSulphites/Sulfite, Mustard/Moutarde)

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

2 tbsp

Mayonnaise

(ContainsSulphites/Sulfite, Mustard/Moutarde, Egg/Oeuf)

7 g

Cilantro

1 tsp

Chipotle Powder

Not included in your delivery

3 tsp

Sugar*

2 tbsp

Butter*

(ContainsMilk/Lait)

3 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3389 kJ
Calories810 kcal
Fat47 g
Saturated Fat13 g
Carbohydrate58 g
Sugar18 g
Dietary Fiber5 g
Protein37 g
Cholesterol115 mg
Sodium740 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Paper Towel
Small pot
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Thinly slice potatoes into 1/4-inch match sticks. Toss potatoes with 1 tbsp oil (dbl for 4ppl) and half the Montreal spice mix on a parchment-lined baking sheet. Bake potatoes, in middle of oven, until golden brown and crisp 25-28 min.

2

Peel, then mince the garlic. Roughly chop the cilantro. Thinly slice jalapeno into rounds wearing kitchen gloves. Pat the steak dry with paper towels. Season steak with the remaining Montreal spice blend. Set aside.

3

Combine the jalapeño with vinegar, 2 tsp sugar, 1/4 cup water, and 1/4 tsp salt (dbl all for 4ppl) in a small pot over medium-high heat. Bring to a simmer for 2-3 min. Remove from heat and transfer the jalapenos and liquid to a small bowl. Set aside.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the steak. Sear until golden-brown,1-2 per side. Remove the pan from the heat and transfer the steak to another baking sheet. Bake in the top of the oven, until cooked to desired doneness, 5-8 min.**

5

Re-heat the same large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the onions. Cook until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4ppl), chipotle powder, garlic, and season with salt. Cook, stirring occasionally, until the onions are dark golden-brown, 3-4 min. Add 2 tbsp butter (dbl for 4ppl). Stir to coat.

6

Stir together the mayo and BBQ sauce in another small bowl. Slice the steak. Divide fries between plates. Top with the onions, steak and pickled jalapeños. Drizzle over the sauce and sprinkle with chopped cilantro.