Uncooked trimmed beef tenderloin
1 pound(s), cut into 1/2-inch thick strips
2 clove(s), medium, thinly sliced
1½ tsp(s), divided
¼ cup(s), fresh, leaves, divided
Fresh lime juice
Uncooked Yukon gold potato(es)
6 medium, cut into 8 wedges each
Olive oil cooking spray
4 spray(s), divided
2 tbsp(s), divided
Uncooked red onion(s)
2 medium, thinly sliced
2 average, cut into thin strips
Sweet red pepper(s)
2 medium, cut into thin strips
2 medium, cut into wedges
- In a nonreactive bowl, combine beef, garlic, 1/2 teaspoon of salt, cumin, 2 tablespoons of cilantro and lime juice; cover and marinate in refrigerator for 30 minutes to 1 hour.
- Meanwhile, preheat oven to 450ºF. Coat a nonstick baking sheet with cooking spray; place potatoes on top. Coat potatoes with cooking spray and drizzle with 1 tablespoon of oil; sprinkle with remaining teaspoon of salt. Turn potato wedges over several times to coat. Roast for 15 minutes; turn over and roast until both sides are crisp yet tender inside, about 12 to 17 minutes more.
- While potatoes are baking, coat a large skillet with cooking spray and add 1 teaspoon of oil; heat over medium-high heat. Brown beef, flipping once, about 1 to 1 1/2 minutes per side; remove beef and set aside.
- Add remaining 2 teaspoons of oil and cook onions, stirring occasionally, for about 5 minutes. Add chiles, peppers and tomatoes; cook, stirring occasionally, for 5 minutes more. Add beef to skillet and toss to coat. Serve immediately, topped with fries and garnished with remaining 2 tablespoons of cilantro. Yields about 1 1/3 cups of beef mixture and 8 potato wedges per serving.