Contents of your meal kit:
flank steak
russet potato
nectarine
cherry tomatoes
edamame
ceviche dressing
roma tomatoes
portobello mushrooms
red onion
peruvian pepper sauce
Cookware needed: baking sheet, mixing bowl, serving bowl, large nonstick skillet
Finishing steps:
- Place baking sheet in the oven and preheat oven to 425. Cut potato(es) into steak-fry-sized wedges. Working on the cutting board, toss potato wedges with olive oil, salt & pepper. When the oven is hot, add fries to baking sheet and roast for 20-25 minutes. Halfway through the cooking time, use a spatula to carefully turn the fries. Return to oven until tender on the inside and crisp on the outside. Continue with next steps while the fries are baking.
- Prepare summer “ceviche” salad. Thinly slice the nectarine. Cut cherry tomatoes in half. Place nectarine, cherry tomatoes and edamame in a serving bowl. Toss with ceviche dressing and salt & pepper to taste. Set aside to marinate.
- Cut roma tomatoes into wedges. Thinly slice flank steak across the grain and season with salt & pepper.
- Once you have flipped potato wedges, heat a small amount of oil in the largest nonstick skillet you have over medium-high heat. When skillet is hot, add sliced flank steak and cook 1-2 minutes side or until done to your liking. Transfer to a plate. Add sliced mushrooms and onions to the skillet (along with more oil if necessary) and cook until golden brown, about 4-5 minutes. Add tomato wedges and cooked steak to the skillet. Cook until tomatoes have softened, about 1-2 minutes. Add peruvian pepper sauce, turn off heat and stir to combine.
- Divide the oven fries between plates and top with beef lomo saltado. Enjoy summer “ceviche” salad on the side.
Notes: Lomo Saltado and ceviche are traditional Peruvian dishes. Lomo Saltado is typically made with beef and served with french fries. A real ceviche would include seafood that has been “cooked” by the lime juice in the marinade.