Lomo Saltado y Patatas Fritas (Peruvian Steak and Chips)

I am hugely interested in the current trend for Peruvian cuisine. Peru is a melting pot of different religions and nationalities and this can be seen throughout its food. There is a large population of people in Peru of Chinese descent and this cuisine has influenced a lot of fusion style cooking in the country.

This recipe is a Peruvian take on steak and chips, using traditional South American flavours such as oregano and cumin as well as Chinese cooking techniques with the use of the wok. The result is a fiery, flavourful dish that makes you sit up in your seat and pay attention.

Bursting with intricate flavours and surrounded with a warmth from the chilli, this truly modern recipe will have you coming back for more. Now I know you might question why you would have chips with a stir fry, but trust me the crispy potatoes are perfect for soaking up any excess sauce and you will be thankful you have them otherwise you'd be licking the plate clean!

Lomo Saltado y Patatas Fritas
Serves 4

For the marinade:

4 garlic cloves, chopped

150ml/5fl oz soy sauce

2 tbsp red wine vinegar

2 tsp worcestershire sauce

½ tsp dried oregano

½ tsp ground cumin

sea salt and freshly ground black pepper

For the lomo saltado and chips:

600g/1lb 5oz fillet steak, cut into 3cm/1¼in cubes

vegetable oil, for frying

1 large red onion, cut into thick wedges

2 tomatoes, halved, seeds removed and cut into eighths

1 hot chilli (I used scotch bonnet), seeds removed and sliced lengthways

1 tbsp pisco

10g/¼oz fresh flat-leaf parsley, finely chopped

600g/1lb 5oz chipping potatoes, peeled, cut into chips

2 tbsp olive oil

sea salt and black pepper

For the marinade, mix all the ingredients together in a bowl with two tablespoons of water until well combined. Add the meat to the bowl and mix so that it is well covered in the marinade. Cover with cling film and leave to marinate in the fridge for about four hours.

Rinse the chips in a colander under plenty of cold water to remove excess starch. Pat dry with kitchen paper.

Heat a deep, heavy-bottomed saucepan and 2/3 fill with boiling water. Add the potatoes to cook for 10 minutes, or until softened. Tip into a colander over the sink and leave to steam dry.

When ready to serve, preheat the oven to 200C. Put the par-cooked chips into an oven proof tray and drizzle over the olive oil. Ensure all the chips are well coated and season well with black pepper. Cook for 30-40 minutes, turning halfway through the cooking time. Remove from the tray with a slotted spoon and drain on kitchen paper. Season with sea salt and keep warm while you cook the steak.

Drain the meat, reserving the marinade. Heat the vegetable oil in a wok over high heat until just smoking and add the meat to the wok- be careful, it might splutter at you. Cook as quickly as possible, tossing it until the meat is browned on all sides. Add the red onion wedges and cook for one minute. Add the tomato and chilli and immediately pour in the pisco. Pour over the reserved marinade and bring to a simmer. Turn off the heat and leave the meat to rest in the sauce for a couple of minutes.

To serve, place the steak on one side and the chips on another and garnish with chopped parsley.