|When I saw this on Nicole's Cooking Spot, I was intriqued. C and I went to Peru a few years back, my biggest memory was cheaping out and not buying tickets to the bus that runs from Aquas Calientes to Machu Picchu. We looked at the map, it was a far walk, so off we set. Too bad the map didn't tell us the walk was completely uphill and the bus traversed an unimagineable number of switchbacks. Needless to say, we took the bus back down. Foodwise, I remember the steaks and the ceviche, I don't remember trying anything like this. It was delightful!|
½ pound flank steak
¼ cup soy sauce
¼ cup balsamic vinegar
Juice from 1 small lime
2 teaspoons garlic powder
2 tablespoons olive oil, divided
2 small Roma tomatoes, chopped
½ red onion, thinly sliced
2 medium red potatoes
Salt to taste
Pepper to taste
Cut beef into strips 1 inch in length and ¼ inch in width. Combine soy sauce, balsamic vinegar, lime juice, garlic powder, and pepper in a medium bowl add beef. Allow the beef to marinate for at least 30 minutes, stirring occasionally.
After beef has been marinating for approximately 30 minutes, sauté tomatoes and onion over medium high heat in one tablespoon olive oil until tomatoes begin break down and onions are translucent. Add beef mixture, including marinade. Turn the head down to medium low and let the mixture cook for 15 minutes, stirring occasionally, until the sauce reduces and thickens. Remove from heat and let sit for 10 minutes.
Meanwhile, preheat oven to 350 degrees; cut the potatoes into eighths and toss in one tablespoon olive oil, salt and pepper. Spread the potatoes in a single layer on a baking sheet and bake in the oven until golden brown, about 30 minutes.
Combine the cooked potatoes and beef mixture and serve immediately with rice.
Adapted from Nicole’s Cooking Spot
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