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Lomo Saltado

Ingredients

• 3 russet potatoes, peeled and cut into ½-inch/13 mm thick French fries*
• Beef tallow, for frying
• 1 head cauliflower, made into cauliflower rice
• 3 tablespoon avocado oil, extra virgin olive oil or coconut oil (45 ml)
• 1 to 1 ½ pounds sirloin steak, cut into thin slices and seasoned with salt (450 to 680 g)
• 1 red onion, cut into medium slices
• 2 cloves garlic, finely chopped
• 2 plum tomatoes, cut into wedges
• 1 hot pepper, (jalapeno or other type) sliced
• 2 tablespoons tamari, soy sauce or coconut aminos (30 ml)
• 2 tablespoons red wine vinegar (30 ml)
• Cilantro Mayo
• 1 to 2 jalapenos, chopped
• 1 cup loosely packed cilantro leaves (some small stems are okay too) (240 ml)
• 1 clove garlic, finely chopped
• 1 teaspoon lime juice, plus more to taste (5 ml)
• ½ cup PRIMAL KITCHEN® Mayo (100 g)

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