Steak Saltado

Ingredients

• 2 New York Strip Steaks (about 8 to 12 ounces each)
• Oil
• 1 red onion, sliced
• 1 small red bell pepper, sliced
• 2 vine-ripened tomatoes, large dice
• 3 cups Saltado marinade
• Salt
• 2 TBSP butter
• Hot cooked rice and French fries
• Cilantro

• 3/4 cup mirin
• 3/4 cup soy sauce
• 2/3 cup unseasoned rice wine vinegar
• 5 TBSP granulated sugar
• 1/4 cup sweet soy sauce
• 3 TBSP fish sauce
• 2 TBSP garlic, minced
• 2 tsp salt
• 2 tsp ground black pepper

Cooking

1. Mix together mirin, Japanese soy sauce, vinegar, sugar, sweet soy sauce, fish sauce, garlic, salt and pepper in a bowl until well combined. Reserve 3/4 cup of marinade for later use.
2. Slice steak into 1-inch slices. Submerge steak pieces in marinade so it is well coated. Remove steak from marinade.
3. In a ripping hot pan with a splash of oil, sear steak pieces. Set cooked steak aside.
4. Add a splash more of oil to the hot steak pan and return to medium high heat. Add in onions and peppers, season lightly with salt. Cook until onions and pepper begin to soften. Then add in the tomato. Cook for 1 to 2 more minutes until tomato has softened.
5. Add in the reserved saltado marinade to the vegetables. Bring to simmer and begin to reduce. Add in butter to help thicken sauce.
6. Once sauce is thick enough to coat the back of a spoon, add the cooked steak slices back to the pan.
7. Serve over rice and with French fries. Garnish with cilantro.

Nutrition

Nutrition information per serving, 4 servings: 406 Calories; 14.2 g Total Fat (7 g Saturated Fat; 0.7 g Trans Fat; 0.8 g Polyunsaturated Fat; 5.5 g Monounsaturated Fat); 105 mg Cholesterol; 4445 mg Sodium; 50 g Total Carbohydrate; 2.3 g Dietary Fiber; 39 g Total Sugars; 14.8 g Added Sugars; 36 g Protein; 52.4 mg Calcium; 4.6 mg Iron; 583 mg Potassium; 0.1 mcg Vitamin D; 0.5 mg Riboflavin; 14.4 mg Niacin; 1 mg Vitamin B6; 4.4 mcg Vitamin B12; 337 mg Phosphorus; 4.8 mg Zinc; 28.4 mcg Selenium; 93 mg Choline