Peruvian Steak with Fries. Long lines remained at different food stands that were offering either the exquisite chancho [pork] prepared in the cylinder or the crunchy lechon [pork] prepared in the Chinese box. The Peruvian Cylinder (Smoker) or the Pig Roasting Box? Which one is the best loved Peruvian BBQ technique?
After visiting one of the most famous Peruvian food fairs in the city and having acknowledged the big acceptance of these two cooking techniques, we were still wondering which of the two methods was the best-liked for Peruvians. This situation placed us in a very difficult position in which we should make a final decision.
Maybe if we knew more about these two options we would have a wider perspective of what to choose. So, we started to do our research on the similarities and differences between the Peruvian cylinder and the Chinese box.
This was done with the intention of giving you a better perspective and knowledge on which to choose depending on your likes and needs. [1]
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Peruvian Steak with Fries
Equipment
- zip-top bag
- Large, nonstick sauté pan
Ingredients
- 1 medium onion red, thinly sliced
- 3 cloves garlic finely chopped
- 2 tablespoons cilantro finely chopped, fresh
- 1 lb steaks such as shoulder tender, flat iron, or sirloin
- 1/4 cup red wine vinegar
- 2 tablespoons soy sauce reduced-sodium
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 8 oz sweet potato frozen seasoned french fries
- 3 tablespoons olive oil
- 1 tablespoon jalapeno diced peppers
Instructions
- Preheat oven to 425°F. Slice onion thinly; chop garlic and cilantro. Slice beef into thin strips, across the grain, and place in a zip-top bag (wash hands).
- Combine vinegar, soy sauce, cumin, and coriander; add to beef and let stand 15 minutes to marinate.
- Meanwhile, begin to cook fries following package instructions.
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in the pan, then add onions and garlic; cook 4–5 minutes or until onions begin to soften.
- Add beef (discarding marinade), jalapeños, and cilantro; cook and stir 3–4 minutes until no pink remains and beef is 145°F.