Lomo Saltado With Oven Fries

Preparation

1. If desired, make the aji verde:

   1. Step 1

      In a blender, combine the mayonnaise, queso fresco, lime juice, olive oil, serrano chiles, garlic, scallions, aji amarillo paste (if using), salt and cilantro. Blend for 1 to 2 minutes, scraping down once or twice if needed, until very smooth. Give it a taste and adjust the salt according to your liking, then set aside until ready to serve. (The sauce will keep in the fridge for up to a week.)

2. Make the lomo saltado:

   1. Step 2

      Heat the oven to 425 degrees. Place a sheet pan in the oven as it heats (this will help ensure extra-crispy fries).

   2. Step 3

      Bring a large saucepan of salted water to boil over high heat. Line another sheet pan with paper towels. Use tongs to lower the potatoes into the boiling water and blanch for 5 minutes. Using a spider strainer, immediately transfer to the paper towels to drain.

   3. Step 4

      Discard the paper towels from the potatoes, then toss the potatoes with 2 tablespoons oil and ½ teaspoon salt. Slide out the heated sheet pan and carefully arrange the potatoes in an even layer. Bake for about 10 minutes, then carefully toss the fries and bake for 10 minutes more, until crisp and golden all over. Remove from the oven and taste one for seasoning (see Tip).

   4. Step 5

      While the oven fries bake, trim off any thick fat caps from the steaks (see Tip) and slice the steak against the grain into ½-inch-thick strips. Season the meat with about ½ teaspoon salt.

   5. Step 6

      In a large skillet over medium-high, heat 1 tablespoon oil. Add the sliced steak to the pan in a single layer and sear, undisturbed, for 1 to 2 minutes, until browned. Flip the slices and sear on the opposite side for 1 minute more, until browned with some pink spots. Remove the steak slices from the pan with a slotted spoon and set aside.

   6. Step 7

      If the pan seems dry, add an additional tablespoon of oil, and then toss in the onions and tomatoes. Cook until slightly softened, stirring occasionally, about 2 minutes. Stir in the soy sauce, aji amarillo, garlic, tomato paste and cumin. 

   7. Step 8

      Pour in the beer and deglaze the pan, scraping any bits off the bottom of the pan with a wooden spoon. Cook for 5 to 7 minutes, until the alcohol has cooked out of the beer and the sauce has thickened. Give it a taste and adjust the salt if needed.

   8. Step 9

      Add the seared steak slices and oven fries to the pan and toss together. Serve atop steamed rice, garnished with cilantro and a drizzle of aji verde if desired.