Peruvian Steak and Potato Stir-Fry |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/4 cup(s) extra virgin olive oil |
1 teaspoon(s) ground cumin |
1 teaspoon(s) ground coriander |
1 garlic clove, minced |
salt and freshly ground pepper |
1 pound(s) skirt steak |
1 red onion, halved and slivered |
vegetable oil, for frying (*not needed if baking fries) |
8 ounce(s) frozen french fries |
1/4 cup(s) sliced pickled jalape±os |
1 large tomato, chopped |
1/4 cup(s) 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.
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