Peruvian stir-fry steak

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Name: Lomo Soltado
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Peruvian
Ingredients: 1/4 cup Extra virgin olive oil; 1 teaspoon soy sauce; 1 teaspoon Ground cumin; 1 teaspoon Ground Coriander; 1 Garlic clove minced; salt and freshly ground pepper; 1 lb skirt steak; 1 red onion halved and slivered; 8 oz frozen french fries; 1 large tomato wedged; 1/4 cup cilantro; vegetable oil

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INGREDIENTS

1/4 cup Extra virgin olive oil
1 teaspoon soy sauce
1 teaspoon Ground cumin
1 teaspoon Ground Coriander
1 Garlic clove ; minced
salt and freshly ground pepper
1 lb skirt steak
1 red onion ; halved and slivered
8 oz frozen french fries
1 large tomato ; wedged
1/4 cup cilantro
vegetable oil

INSTRUCTIONS

STEP 1:

In a large bowl, combine the olive oil, soy sauce, 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.

STEP 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.

STEP 3:

Heat a large griddle until very hot. Add the steak and onion 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.

SUGGESTED PAIRING

Full-bodied Zinfandel.

NOTES

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Lomo Soltado

1/4 cup Extra virgin olive oil
1 teaspoon soy sauce
1 teaspoon Ground cumin
1 teaspoon Ground Coriander
1 Garlic clove minced
 salt and freshly ground pepper
1 lb skirt steak
1 red onion halved and slivered
8 oz frozen french fries
1 large tomato wedged
1/4 cup cilantro
 vegetable oil

STEP 1: 
In a large bowl, combine the olive oil, soy sauce, 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.

STEP 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.

STEP 3:
Heat a large griddle until very hot. Add the steak and onion 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.

SUGGESTED PAIRING
Full-bodied Zinfandel.

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Nutrition

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Serving Size: 1 Serving (564g)
Recipe Makes: 2 Servings

Calories: 186
Calories from Fat: 137 (74%)

Amt Per Serving		% DV

	Total Fat 15.2g	20 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 10.7g
	Polyunsanturated Fat 2g
Cholesterol 0mg		0 %
Sodium 13965.1mg		482 %
Potassium 540.6mg		14 %
Total Carbohydrate 12g		4 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 9.1g
Protein 2.8g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 186

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