Peruvian Steak Fries with Tangy Red Onions Zesty Tomato Salsa

Q: Can I make the quick-pickled red onions and tomato salsa ahead of time for the Peruvian steak and fries with dish?

Absolutely! In fact, I encourage it. The quick-pickled red onions actually taste better after they've had some time to sit and mellow out. You can make them up to 2-3 days in advance and store them in an airtight container in the refrigerator. The tomato salsa can be made a few hours ahead of time; just be sure to store it in the fridge as well. As a bonus you can also use the red onions after pickling and use them to make the tomato salsa.

Q: Is there a healthier way to make this Peruvian steak and fries with recipe, without sacrificing flavor?

Definitely! You can bake the fries instead of deep-frying them: toss them with a little olive oil and seasonings, then bake at 400°F (200°C) until golden and crispy, flipping halfway through. You could also use sweet potato fries for added nutrients. For the steak, choose a leaner cut like flank steak or sirloin and trim any excess fat. Reduce the amount of oil used when stir-frying. Finally, load up on the tomato salsa – it's a healthy and flavorful way to add volume and nutrients to the dish.

Peruvian Steak and Fries with My Familys Tangy Twist

By Priya DesaiSeptember 24, 2025

4.00 (1 Ratings)

Table of Contents

Recipe Introduction

Ever wondered what happens when a British chip shop meets Peruvian Cuisine ? Let me introduce you to Peruvian Steak And Fries , spot on, right? This isn't your average steak and chips; it’s a flavor explosion!

A Peruvian Twist on a Classic

Our recipe for Peruvian steak and fries with tangy red onions and zesty tomato salsa is where comfort food meets vibrant South American flair.

Think Steak Frites Peruvian Style , but instead of the classic sauce, we're adding freshness to every bite. It’s loosely based on the iconic Lomo Saltado .

It is a Peruvian Beef Stir Fry Recipe known for it's unique blend of flavors.

The origin of this dish lies in Peru’s rich culinary heritage. This dish takes around 1 hour and 15 minutes to whip up (including 30 minutes for marinating).

This recipe yields 4 servings! It is a medium difficulty recipe.

Why You'll Love It

This dish isn't just delicious, it's also packed with protein! Serving Peruvian Comfort Food is perfect for a relaxed weekend meal with friends or family.

What makes this recipe truly special is the blend of savory steak, crispy fries, the tang of the pickled onions, and the zesty tomato salsa! This is a special and different Aji Amarillo Steak Recipe .

Ready to dive in? Get ready for Quick Pickled Red Onion Recipe and the Tomato Salsa Recipe ! Let's gather our ingredients and start creating this masterpiece.

Ingredients & Equipment: Let's Get This Show on the Road!

Right, so Peruvian steak and fries with all the trimmings. This is where the magic starts! Trust me, you'll be saying "spot on!" after you give this Peruvian beef stir fry recipe a whirl.

It's a bit like proper Peruvian comfort food , just with a bit more oomph. Let's make some Peruvian Dishes .

Main Ingredients for a Taste of Peru

Okay, here's what you need. I always go for the best quality I can afford. Makes a world of difference, honestly.

For the Steak Marinade:

1 lb ( 450g ) sirloin steak, cut into 1/2 inch thick strips. (You want a good cut here, people!)
2 tablespoons soy sauce.
1 tablespoon red wine vinegar.
1 tablespoon aji amarillo paste (if you can find it!). This stuff's amazing, it makes for a great Aji Amarillo Steak Recipe .
1 teaspoon ground cumin.
1/2 teaspoon smoked paprika.
1/4 teaspoon black pepper.
2 cloves garlic, minced. (Fresh is best, innit?)
1 tablespoon vegetable oil.

For Those Cracking Fries:

2 lbs (900g) russet potatoes, peeled and cut into 1/2 inch thick fries. (King Edwards work well too)
Vegetable oil, for frying ( 3-4 cups ).
Salt, to taste.

Quick Pickled Red Onions Oh My Days!

1 medium red onion, thinly sliced.
1/4 cup white vinegar.
1 tablespoon sugar.
1/4 teaspoon salt.
1/4 cup water.

Zesty Tomato Salsa - You Know?

2 medium tomatoes, diced.
1/4 cup red onion, finely diced (from the pickled batch).
1/4 cup cilantro, chopped.
1 tablespoon lime juice.
Salt and pepper, to taste.

Stir Fry Extras

1 tablespoon vegetable oil
1 yellow bell pepper, sliced.
1 red bell pepper, sliced.

Seasoning Notes: The Secret Sauce

Get your spice rack ready! This steak frites peruvian style isn't just about chucking things in a pan. Cumin and smoked paprika are your best mates here.

The Lomo Saltado essence comes through in the marinade! If you can't get Aji Amarillo paste, don't panic. A little cayenne pepper mixed with yellow bell pepper puree works alright.

Equipment Needed: Nothing Fancy

You don't need a Michelin star kitchen for this.

Large bowl for marinating.
Large skillet or wok.
Deep fryer (or a big pot).
Slotted spoon.
Small saucepan.
Cutting board.
Sharp knife.
Paper towels. (For those greasy fries, duh!)

Right, now we have all the ingredients and materials, let’s start with this amazing Peruvian steak and fries, a wonderful take on a Peruvian Cuisine .

Alright, let's talk cooking method for this amazing Peruvian steak and fries with tangy red onions and zesty tomato salsa! It's all about getting that perfect balance of textures and flavours, yeah? Think crispy fries, tender steak, and a vibrant burst from the salsa and pickled onions.

It is an amazing way to introduce yourself to Peruvian cuisine and different Peruvian dishes .

Prep Steps: Getting Your Ducks in a Row

Look, mise en place is your best mate here. Honestly, it makes all the difference.

Essential mise en place : Chop your veggies, measure out your spices, and get your steak marinating. No joke, prepping everything first will save you a proper headache later. I'd also dice the red onion for the Quick Pickled Red Onion Recipe and the tomato, for the Tomato Salsa Recipe
Time saving organization tips : Use small bowls to pre-portion your spices. Marinate the steak in a ziplock bag for easy cleanup.
Safety reminders : Watch out for hot oil! Use a thermometer to keep an eye on the temperature. Remember, oil and water don't mix.

step-by-step: Cooking Like a Pro

Right then, here's how we nail this Steak Frites Peruvian Style :

Marinate the steak for at least 30 minutes ! More is better, honestly.
Get your fries going. Aim for oil temp of 350° F ( 175° C) .
Make your quick pickled red onions (tangy, brilliant) and tomato salsa.
Stir fry the steak and bell peppers until they are cooked nicely (About 2- 3 minutes ).
Assemble: Fries, steak, onions, and salsa. Boom!

Pro Tips: Level Up Your Game

Expert technique : Slice that steak against the grain! Trust me.
Common mistake to avoid : Don't overcrowd the frying pot. It'll lower the oil temperature and your fries will be soggy. Not today, mate.
If you want an Aji Amarillo Steak Recipe and you can't find the paste, use yellow pepper puree with a pinch of cayenne pepper!
make-ahead option : Pickle the red onions a day in advance. They'll taste even better.

And that is how you create an amazing Peruvian Beef Stir Fry Recipe that is a fantastic Peruvian Comfort Food

So there you have it! Give my Peruvian steak and fries with tangy red onions and zesty tomato salsa a go! It is spot on and will become a weeknight favorite! Enjoy!

Recipe Notes for Spot-On Peruvian Steak and Fries

Alright, mate! So you're about to tackle my version of Peruvian Steak and Fries with red onions and tomatoes, eh? Fantastic choice! Before you get started, let's have a quick chinwag about a few things.

I've made this dish countless times, and trust me, these little nuggets of wisdom will make your experience smoother than a pint of ale on a Friday night.

Plating like a Pro

Presentation matters, right? When you're serving up your Peruvian beef stir fry recipe , think about layering. Pile those crispy Steak Frites Peruvian Style high, then drape the aji amarillo steak recipe over the top.

Drizzle the salsa and pickled onions artfully. A sprinkle of extra cilantro always looks great. For sides, a simple green salad really cuts through the richness.

And to drink? A cold beer, maybe a Cusqueña if you're feeling authentic.

Storage like a champ

Got leftovers? No worries! Pop the steak and fries into separate airtight containers. They'll keep in the fridge for up to 3 days.

Honestly, the Quick Pickled Red Onion Recipe actually tastes even better after a day or two! Not going to eat it that quickly? I do not recommend freezing, the fries and steak will get soggy as hell.

Reheat the steak gently in a pan. Reheat the fries in the oven or air fryer to keep them crispy.

Twists and Tweaks

Want to mix things up a bit? Easy peasy. For a gluten-free version, use tamari instead of soy sauce. I use gluten-free soy sauce.

Vegetarian? Swap the steak for some hearty portobello mushrooms. Marinate them the same way. Boom! You've got a veggie feast, a take on Peruvian comfort food .

As for seasonal swaps, during summer, fresh corn on the cob would be amazing alongside this. Winter? Maybe some roasted root vegetables, like carrots or parsnips.

Nourishment Nitty Gritty

Okay, let's talk about the good stuff. This Peruvian Cuisine is a proper balanced meal. You get protein from the steak, carbs from the fries, and loads of vitamins from the veggies.

Plus, that tomato salsa recipe is packed with antioxidants. Think around 650-750 calories per serving, loads of protein, and plenty of good stuff to keep you going.

Keep in mind the numbers are estimates!

Give this recipe a go, and don't be afraid to put your own spin on it. Get some Peruvian dishes and adjust it to your taste.

Cooking should be fun, so relax and enjoy the process! I promise, this Lomo Saltado inspired dish, or really Peruvian steak and fries with red onions and tomatoes is a sure winner! You’ve got this!

Frequently Asked Questions

What exactly is Peruvian steak and fries with red onions and tomatoes? Is it like a Lomo Saltado?

Think of it as a delicious cousin to classic steak frites, but with a vibrant Peruvian twist. While inspired by Lomo Saltado, this recipe features marinated steak stir fried and served atop crispy fries, then brightened up with quick pickled red onions and a fresh tomato salsa, not the Lomo Saltado sauce.

It's a hearty, flavorful meal that's perfect for a casual weeknight dinner or a weekend get-together a real crowd pleaser!

Aji Amarillo paste? Sounds a bit fancy! Is it really necessary for this Peruvian steak and fries with recipe?

While not strictly essential, Aji Amarillo paste definitely elevates the dish and adds a distinct, fruity Peruvian flavor that's hard to replicate. If you can find it (Latin American grocery stores are your best bet), I highly recommend using it.

If not, you can substitute it with a pinch of cayenne pepper mixed with a tablespoon of yellow bell pepper puree for a similar (though not identical) flavor profile. Think of it like adding Worcestershire sauce to a beef stew it just makes everything better!

Can I make the quick pickled red onions and tomato salsa ahead of time for the Peruvian steak and fries with dish?

Absolutely! In fact, I encourage it. The quick pickled red onions actually taste better after they've had some time to sit and mellow out. You can make them up to 2-3 days in advance and store them in an airtight container in the refrigerator.

The tomato salsa can be made a few hours ahead of time; just be sure to store it in the fridge as well. As a bonus you can also use the red onions after pickling and use them to make the tomato salsa.

Help! My fries are soggy, not crispy. What am I doing wrong when making Peruvian steak and fries?

Soggy fries are a common woe! The key is to maintain a high oil temperature. Fry the fries in batches, making sure not to overcrowd the fryer. Overcrowding lowers the oil temperature, leading to soggy fries. Also, make sure the fries are fully submerged in the oil.

For super crispy fries, you can even double fry them: fry them once at a lower temperature (325°F/160°C) to cook them through, then again at a higher temperature (375°F/190°C) to crisp them up. Don't forget to season with salt immediately after frying!

Is there a healthier way to make this Peruvian steak and fries with recipe, without sacrificing flavor?

Definitely! You can bake the fries instead of deep frying them: toss them with a little olive oil and seasonings, then bake at 400°F (200°C) until golden and crispy, flipping halfway through. You could also use sweet potato fries for added nutrients.

For the steak, choose a leaner cut like flank steak or sirloin and trim any excess fat. Reduce the amount of oil used when stir frying. Finally, load up on the tomato salsa it's a healthy and flavorful way to add volume and nutrients to the dish.

How should I store leftovers of this Peruvian steak and fries meal, and how long will they last?

Store the steak, fries, red onions, and salsa separately in airtight containers in the refrigerator. The steak and salsa will last for 3-4 days, while the quick pickled onions will keep for up to a week. Unfortunately, the fries are best eaten fresh and will likely get soggy in the fridge.

To reheat the steak, use a skillet over medium heat or a microwave. You can try reheating the fries in a hot oven or air fryer to crisp them up a bit, but they won't be quite as good as freshly made.