Peruvian Steak and Potato Stir-Fry

Peruvian Steak and Potato Stir-Fry

Photo by Barbara B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup extra-virgin olive oil

  • 1

    teaspoon ground cumin

  • 1

    teaspoon ground coriander

  • 1

    garlic clove, minced

  • Salt and freshly ground pepper

  • 1

    pound skirt steak

  • 1

    red onion, halved and slivered

  • Vegetable oil, for frying

  • 8

    ounces frozen french fries

  • ¼

    cup sliced pickled jalapeños

  • 1

    large tomato, chopped

  • ¼

    cup cilantro

  • Hot sauce, for serving

Directions

1. In a large bowl, combine the olive oil, cumin, coriander, garlic and a generous pinch each of salt and pepper. Cut the steak into 4-inch pieces; slice the steaks across the grain 1/2 inch thick and add to the bowl along with the onion. Let marinate for 10 minutes. 2. Meanwhile, in a large skillet, heat 1/2 inch of oil until shimmering. Add the french fries and fry over high heat until golden and crisp, about 3 minutes; drain on paper towels. 3. Heat a large griddle until very hot. Add the steak and onion along with the pickled jalapeños and stir-fry over high heat until the meat and onion are cooked through and lightly charred, 3 to 4 minutes. Add the tomato and cook until softened and beginning to char, about 1 minute. Add the french fries and cilantro and flip with a spatula to combine. Serve right away with hot sauce.


Nutrition

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