lomo saltado

Ingredients

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  1 lb or 454g

• Chili powder

  Spices

  1 tbsp or 8g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Sugar

  White, granulated sugar

  ¼ tsp or 1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Salt

  Table

  ¾ tsp or 5g

• French fries

  Potatoes, all types, salt added in processing, frozen, unprepared

  1 oz or 28g

• White rice

  Long-grain, regular, cooked

  1 cup or 158g

Directions

1. Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips.
2. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
3. Heat a large nonstick skillet over high heat. Meanwhile, wrap the 6" tortillas in a clean dishtowel, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishtowel, until ready to serve.
4. When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl.
5. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
6. Wrap steak and onions into tortillas and enjoy!