Beef Saltado with Roasted Potatoes {Handpick Meal Kit}
User Reviews
5
Beef Saltado with Roasted Potatoes {Handpick Meal Kit}
Description
Beef Saltado with Roasted Potatoes combines marinated flank steak with classic stir-fry vegetables like tomatoes and red onions. The beef is seared until browned, then briefly cooked with soy sauce and red wine vinegar for a tangy finish. Roasted red potatoes, halved and coated with olive oil and garlic, are baked to develop a crispy exterior while maintaining a tender interior. The dish delivers a blend of soft and crunchy textures with savory, slightly acidic flavors from the sauce.
The steak is cooked quickly in a skillet to retain juiciness, while the vegetables soften and mingle with the meat’s drippings, creating a flavorful base. This dish serves well as a main course and the potatoes add substance and texture contrast. It can be plated simply by combining the beef mixture and roasted potatoes.
Note that the garlic used in the potatoes is partially baked with them for mellow flavor. Seasoning with salt and pepper is adjusted during cooking steps, ensuring balance. The recipe offers a practical technique for cooking steak in strips and roasting potatoes simultaneously for a coordinated meal.
Ingredients
- 1/2 pound flank steak sliced into 1 1/2 inch strips
- 3 tomato chopped
- 1 pound potato halved, red
- 1 red onion thinly sliced
- 4 garlic minced, cloves
- 1 Tablespoon soy sauce
- 1 Tablespoon red wine vinegar
- 4 Tablespoons olive oil
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400 degrees
- Slice potatoes in half and place on greased baking sheet. Season with 2 tbl of olive oil, half of the minced garlic and season with salt and pepper. Bake for 25 minutes.
- Heat oil in a large skillet over medium-high heat, Season steak with salt and pepper and saute for about 5 minutes. Transfer the steak to a separate plate and set aside. Keep any drippings in the skillet.
- Add onion and tomatoes, garlic and season with salt and pepper. Saute until the onions and tomatoes soften, about 3 minutes.
- Place steak back into the skillet with soy sauce and red wine vinegar. Cook for 1 minute more and season with salt and pepper.
- Serve with roasted potatoes.
Notes
- The recipe serves about half a pound of flank steak with one pound of red potatoes, suitable for two servings.
- Season potatoes and steak with salt and pepper to taste during the cooking steps for best flavor balance.
- Use a high oven temperature to roast potatoes until crisp in about 25 minutes.
- After sautéing steak, remove it from the pan to cook vegetables in the same pan, preserving the beef flavor in the dish.
- Serve immediately after combining beef with vegetables and potatoes to enjoy optimal texture and warmth.
- This recipe was provided by Handpick Smart Groceries, which is no longer in service.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 727 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 727kcal | 36% |
| Carbohydrates | 59g | 20% |
| Protein | 40g | 80% |
| Fat | 37g | 57% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 27g | 159% |
| Cholesterol | 90mg | 30% |
| Sodium | 689mg | 29% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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