Peruvian-Style Double Striploin Steaks
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Peruvian-Style Double Striploin Steaks

Peruvian-Style Double Striploin Steaks

with Bacon Fries

Onions, fries and steak are the perfect combination for a weeknight dinner. This dish plays on the classic Peruvian pairing, and we've added spicy pickled jalapeños. All together, it's guaranteed to pick you up at the end of a long day.


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

Preparation Time40 minutes
Cooking Time10 minutes


serving amount

100 g

Bacon Strips

2 unit(s)

Russet Potato

2 unit(s)

Garlic, cloves

1 unit(s)


7 g


1 tsp

Chipotle Powder

2 tbsp

White Wine Vinegar

(Contains Sulphites)

4 tbsp

BBQ Sauce

(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)

113 g

Onion, sliced

1 unit(s)


1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

740 g

Striploin Steak

Not included in your delivery

¼ tsp


0.13 tsp


2 tsp


1.5 tbsp



Nutrition Values

Calories1180 kcal
Fat56 g
Saturated Fat19 g
Carbohydrate71 g
Sugar23 g
Dietary Fiber5 g
Protein93 g
Cholesterol215 mg
Sodium1710 mg
Trans Fat1 g
Potassium2450 mg
Calcium125 mg
Iron11.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl
Measuring Cups
Large Non-Stick Pan


Roast fries
  • Cut potatoes into 1/4-inch fries.
  • Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, 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, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, 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.
Pickle jalapeños
  • Combine jalapeños, vinegar, 2 tsp sugar, 1/4 cup water and 1/4 tsp salt (dbl all for 4 ppl) in a small pot. Bring to a simmer over medium-high heat. Simmer until jalapeños are tender-crisp, 2-3 min.
  • Remove the pot from heat, then transfer jalapeños and pickling liquid to a small bowl. Set aside.
Cook bacon and steaks
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**
  • Remove the pan from heat. Using tongs, transfer bacon to a paper-towel-lined plate.
  • Discard all but 1/2 tbsp bacon fat (dbl for 4 ppl) from the pan.
  • Add steaks to the pan. Sear until golden-brown, 1-2 per side.
  • Remove the pan from heat, then transfer steaks to an unlined baking sheet. 
  • Brush steaks with half the BBQ sauce. 
  • Roast in the bottom of the oven until cooked to desired doneness, 5-8 min.**
Cook onion sauce
  • Meanwhile, reheat the same pan over medium.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions, tomatoes and garlic. Cook, stirring often, until onions are tender, 3-4 min.
  • Add soy sauce, remaining BBQ sauce and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.)
  • Cook, stirring often, until sauce thickens slightly, 1-2 min.
Finish and serve
  • Thinly slice steaks.
  • Divide steaks 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 steak, cook it in the same way the recipe instructs you to cook the sirloin steaks.