with Oven Fries, Pickled Jalapeños and Bacon
Allergens
Tags
Top Sirloin Steak
285 g
Bacon Strips
100 g
Russet Potato
2 unit(s)
Garlic, cloves
2 unit(s)
Jalapeño
1 unit(s)
Cilantro
7 g
Chipotle Powder
4 g
White Wine Vinegar
2 tbsp
BBQ Sauce
4 tbsp
Onion, sliced
113 g
Tomato
1 unit(s)
Soy Sauce
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
Sugar
2 tsp
Oil
1.5 tbsp
- 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. 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.)
830
kcal
Calories
40
g
Fat
12
g
Saturated Fat
76
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
44
g
Protein
105
mg
Cholesterol
1450
mg
Sodium
0.2
g
Trans Fat
1900
mg
Potassium
100
mg
Calcium
7
mg
Iron
with Oven Fries, Pickled Jalapeños and Bacon
with Oven Fries, Pickled Jalapeños and Bacon
with Oven Fries, Pickled Jalapeños and Bacon
with Oven Fries, Pickled Jalapeños and Bacon
with Oven Fries, Pickled Jalapeños and Bacon
with Oven Fries, Pickled Jalapeños and Bacon
with Oven Fries, Pickled Jalapeños and Bacon
with Oven Fries, Pickled Jalapeños and Bacon
with Oven Fries, Pickled Jalapeños and Bacon
with Oven Fries, Pickled Jalapeños and Bacon
with Creamy Coleslaw and Zesty Green Onion Rice
with Spinach and DIY Steak Sauce
