Beef Saltado with Roasted Potatoes {Handpick Meal Kit} recipes
This recipe delivers a vibrant Peruvian-inspired Beef Saltado, featuring tender flank steak stir-fried with tomatoes, red onion, and garlic, seasoned with soy sauce and red wine vinegar. Served alongside crispy roasted red potatoes, it's a quick, hearty, and flavorful meal, perfect for a satisfying lunch or dinner.
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 Large Roasting Pan or Baking Sheet For the potatoes
- 1 Large Skillet or Wok For the saltado
- 1 Measuring Spoons
Ingredients
Main
- ½ pound flak steak sliced to 1½ inch strips
- 3 tomatoes chopped
- 1 pound red potato halved
- 1 red onion thinly sliced
- 4 garlic cloves minced
- 1 Tablespoon soy sauce
- 1 Tablespoon red wine vinegar
- 4 Tablespoons olive oil
- pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the red potatoes, toss them with 2 tablespoons of olive oil and a pinch of pepper, then spread them in a single layer on a large roasting pan or baking sheet.
- Roast the potatoes for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
- While potatoes roast, slice the flank steak into 1½ inch strips, chop tomatoes, thinly slice the red onion, and mince the garlic.
- In a small bowl, combine the soy sauce and red wine vinegar; set aside.
- Heat 1 tablespoon of olive oil in a large skillet or wok over high heat until shimmering.
- Add the steak strips to the hot skillet and sear quickly for 2-3 minutes until browned but still slightly rare in the center; remove steak from the pan and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet, then add the sliced red onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
- Stir in the chopped tomatoes, followed by the soy sauce and red wine vinegar mixture, scraping up any browned bits from the bottom of the pan.
- Return the seared steak to the skillet, toss to combine with the sauce and vegetables, and cook for just 1-2 minutes until heated through. Serve immediately with the roasted red potatoes.
Notes
For optimal results, ensure your flank steak is sliced thinly against the grain to maximize tenderness; a brief marinade in the soy sauce and a pinch of pepper can enhance flavor. When searing the steak, use high heat and avoid overcrowding the pan to achieve a beautiful crust and prevent steaming. Cook in batches if necessary. The red wine vinegar adds a crucial tang and helps deglaze the pan, integrating all the savory flavors. For an authentic Peruvian touch, consider adding a dash of aji amarillo paste with the tomatoes or garnishing with fresh cilantro and a squeeze of lime juice at the end to brighten the dish.