Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): 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 (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) 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 the top of the oven, rotating sheets halfway through.)

While fries bake, cut tomato into 1/4-inch pieces. Roughly chop cilantro. Peel, then mince or grate garlic. Core, then cut jalapeño into 1/4-inch rounds, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!) 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 for 2-3 min, until jalapeños are tender-crisp. Remove pot from heat and 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 a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve 1/2 tbsp fat (dbl for 4 ppl) in the pan, carefully discarding remaining. Heat the pan with reserved bacon fat over medium-high. When hot, add steaks. Sear until golden-brown,1-2 per side. Remove the pan from heat and transfer steaks to another baking sheet. Bake in the bottom of the oven until cooked to desired doneness, 5-8 min.

While steaks bake, 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, 1 tbsp BBQ sauce (dbl for 4 ppl) and 1/4 tsp chipotle powder to the pan. (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 Satado add fries, onion sauce, jalapeños and cilantro to a large bowl. Toss to coat, then divide between plates.)