• 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.)

If you've opted for striploin steak, cook in the same way the recipe instructs you to cook sirloin steak.