HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPeruvian Style Steaks
Peruvian-Style Steaks

Peruvian-Style Steaks

with Bacon Fries

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Onions, fries and steak are the perfect combination for a weeknight dinner! This dish plays on the classic Peruvian pairing, adding 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 difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Steak

100 g

Bacon Strips

460 g

Russet Potato

2 unit

Garlic, cloves

1 unit


7 g


¼ tsp

Chipotle Powder

2 tbsp

White Wine Vinegar


4 tbsp

BBQ Sauce


113 g

Onion, sliced

80 g

Roma Tomato

1 tbsp

Soy Sauce

(ContainsSulphites, Soy, Gluten)

Not included in your delivery

2 tsp


¼ tsp


1.5 tbsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat32 g
Saturated Fat9 g
Carbohydrate73 g
Sugar24 g
Dietary Fiber5 g
Protein46 g
Cholesterol100 mg
Sodium1370 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Small pot
Small Bowl
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! 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 parchment-lined 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.


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.


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. Roast in the bottom of the oven until cooked to desired doneness, 5-8 min.


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, half the BBQ sauce and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring often, until sauce thickens slightly, 1-2 min.


Thinly slice steaks. Divide steaks and fries between plates. Top fries with onion sauce, pickled jalapeños and cilantro. Crumble bacon over top. Serve remaining BBQ sauce on the side for dipping. (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.)