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.
Allergens
Utensils
Tags
Top Sirloin Steak
285 g
Bacon Strips
100 g
Russet Potato
2 unit
Garlic, cloves
2 unit
Jalapeño
1 unit
Cilantro
7 g
Chipotle Powder
1 tsp
White Wine Vinegar
2 tbsp
BBQ Sauce
4 tbsp
Onion, sliced
113 g
Tomato
1 unit
Soy Sauce
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
Sugar
2 tsp
Oil
1.5 tbsp
- 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.
- 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.
- 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.**
- 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.
- 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.)
800
kcal
Calories
38
g
Fat
11
g
Saturated Fat
71
g
Carbohydrate
23
g
Sugar
5
g
Dietary Fiber
44
g
Protein
105
mg
Cholesterol
1580
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
