Okay… this is my take on Food & Wine’s Peruvian Steak and Potato Stir-Fry. I don’t feel like I can call my version of this recipe “Peruvian” when I’ve made my tweaks. I have been carrying this recipe around saved up in Evernote just waiting for a opportunity to make it.
Metropolitan Market had New York Steaks on sale… I couldn’t resist – here’s my chance… BUT I just couldn’t see using these pretty steaks as a stir fry. I decided to make this dish with grilling the steaks and serving the “stir-fries” on the side. This dish is a HIT and I’ll make it again with a lesser steak stir-fried in the mix.
Yep… it’s even better than it looks! This is how I prepared this dish.
Marinade steaks (I did two New Yorks) in olive oil, cumin, coriander, garlic, couple dashes of soy sauce and pepper. I’m always hesitant to add salt to steaks until serving – I’m concerned it might dry them out and often times, I don’t need salt on my steaks.
Set steaks aside letting them marinade at room temperature.
I used frozen french fries for my dish and opted to bake them instead of deep fry them. My dish was fine. However, if I want to up it notch, the next time I make this, I could do my home made baked fries — omg!
If you’re doing frozen fries and baking them (like I did – we are still starting off the new year and I’m TRYING to be good!!) follow the directions – you’ll probably need to start heating up the oven, if you haven’t already done so.
Once the fries are in the oven and you have about 15 minutes left to cook, you can get your steaks on the grill. Cook to your liking (I prefer medium rare).
I felt like I was juggling a little to make this dinner…just a normal dinner night at the Porter home.
I opted for sweet onion over purple and sauted those sweets until soft. Then, instead of pickled jalapenos, I used Mama Lil’s Spicy Peppers – adding them after the onions are soft. Turn the heat down to a low slow simmer if you’re waiting on fries and steak.
When the steak and fries are done, I added about a cup worth of chopped sweet grape or cherry tomatoes and stirred them around while the steak rest under foil for a couple minutes. I also added parsley because that’s what I had in my fridge (instead of cilantro).
To serve, place a steak on a plate with a side of fries and top with the sauteed veggies. I can easily see variations with this… including sneaking in some mushrooms. The flavor was incredible and I will be making this again…soon!
Wine? Funny you should ask, we had a 2004 Carmenere from Concha Toro. It’s drinking very nice right now!