Ingredients
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1 pound(s) uncooked trimmed beef tenderloin, cut into 1/2-inch thick strips
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2 clove(s) (medium) garlic clove(s), thinly sliced
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1 1/2 tsp table salt, divided
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1/2 tsp ground cumin
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1/4 cup(s) cilantro, fresh, leaves, divided
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2 Tbsp fresh lime juice
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6 medium uncooked Yukon gold potato(es), cut into 8 wedges each
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4 spray(s) olive oil cooking spray, divided
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2 Tbsp olive oil, divided
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2 medium uncooked red onion(s), thinly sliced
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2 average serrano chile(s)(average), cut into thin strips
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2 medium sweet red pepper(s), cut into thin strips
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2 medium fresh tomato(es), cut into wedges
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Instructions
- In a nonreactive bowl, combine beef, garlic, 1/2 teaspoon of salt, cumin, 2 tablespoons of cilantro and lime juice; cover and marinate in refrigerator for 30 minutes to 1 hour.
- Meanwhile, preheat oven to 450ºF. Coat a nonstick baking sheet with cooking spray; place potatoes on top. Coat potatoes with cooking spray and drizzle with 1 tablespoon of oil; sprinkle with remaining teaspoon of salt. Turn potato wedges over several times to coat. Roast for 15 minutes; turn over and roast until both sides are crisp yet tender inside, about 12 to 17 minutes more.
- While potatoes are baking, coat a large skillet with cooking spray and add 1 teaspoon of oil; heat over medium-high heat. Brown beef, flipping once, about 1 to 1 1/2 minutes per side; remove beef and set aside.
- Add remaining 2 teaspoons of oil and cook onions, stirring occasionally, for about 5 minutes. Add chiles, peppers and tomatoes; cook, stirring occasionally, for 5 minutes more. Add beef to skillet and toss to coat. Serve immediately, topped with fries and garnished with remaining 2 tablespoons of cilantro. Yields about 1 1/3 cups of beef mixture and 8 potato wedges per serving.
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