Saltado

Saltado (Spanish Pepper Steak) I grew up eating this dish, to this day it brings fond memmories of my grandmother, I make it for my family, and they love it too, a bit unusual with the potatos and the rice, but, It doesn't hold back on flavor.

For an even quicker meal, omit the rice and the fries and serve the meat mixture over toast in an open face fashion, for some totally fabulous sandwiches

Saltado

(Spanish Pepper Steak)

1 1/2 lbs flank steak cut into thin strips

3 medium potatos (peeled and cut into medium thick fries)

1 medium green pepper sliced into medium thin strips

1 large onion sliced into medium thin strips

1 large tomato sliced into medium thin strips

1/2 cup red wine

2 garlic cloves crushed

1/2 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon crushed red pepper flakes

1 teaspoon corriander ( ground)

fresh corriander

3 tablespoons olive oil

vegetable oil

Buttered Rice

In a large skillet, pour about 1 to 1/2 cups vegetable oil and fry the french fries, start with a high heat setting, adding potatos slowly so oil does not splatter on you, when they are golden brown, remove to a paper towel covered plate and salt immediatly, then move to a baking sheet and place in a 325 oven for 10 to 15 minutes (while the rest of the dish cooks)

In large skillet, add oil, when oil is hot, add garlic, beef, cumin, salt, pepper, crushed red pepper flakes and ground corriander, cook stirring until beef is no longer red, add tomatos, peppers and onions, cook for about 5 minutes longer add wine, stir to remove any bits of beef and spices from bottom of pan, about 2 to 3 minutes, remove fries from oven, add to meat mixture and toss gently to combine.

Serve over hot buttered rice, garnish with fresh corriander, chopped, sprinkled over top.