Pique Macho

Ingredients

• 600g beef sirloin or rump
• 250g cooked sausages or frankfurters
• 1kg floury potatoes
• 1 litre sunflower oil, for frying
• 1 large red onion
• 1 green pepper
• 3 firm tomatoes
• 2 locoto or rocoto chillies, or 2 red jalapenos
• 4 garlic cloves
• 3 tbsp dark soy sauce
• 1 tsp ground cumin
• 2 tbsp vegetable oil
• 3 eggs, hard-boiled
• 3 tbsp mayonnaise
• 2 tbsp English or Dijon mustard
• 2 tbsp ketchup
• Sea salt and black pepper
• For the llajua: 3 ripe tomatoes
• 1 locoto chilli
• 1 small handful coriander

Before you cook

• Cut the beef into 2cm cubes and toss it with the soy sauce, cumin, crushed garlic and plenty of black pepper
• Leave the beef to sit at room temperature for 30 minutes
• Peel the potatoes and cut them into thick chips, then rinse and dry them well
• Cut the onion into thick half moons and the green pepper into squares
• Cut the tomatoes into wedges and slice the chillies into rings
• Cut the sausages into 1cm rounds on the diagonal
• Peel and quarter the hard-boiled eggs

Steps

1. Blitz the llajua tomatoes, locoto and coriander to a coarse salsa with a pinch of salt, then set it aside in a bowl.
2. Heat the sunflower oil in a deep pan to 150C and blanch the chips in two batches for 6 minutes each, until soft but pale.
3. Lift the chips onto a rack and raise the oil to 190C.
4. Fry the chips again in two batches for 4 minutes, until crisp and golden, then drain and salt them.
5. Heat the 2 tablespoons of vegetable oil in a large frying pan over high heat until it shimmers.
6. Sear the marinated beef in two batches for 2 minutes a batch, so it browns hard and stays pink inside, then set it aside.
7. Add the sausage rounds to the same pan and fry them for 3 minutes, until their cut edges caramelise.
8. Throw in the onion and green pepper and stir-fry for 3 minutes, keeping them crunchy.
9. Add the tomato wedges and half the chilli rings and toss for 1 minute.
10. Return the beef and sausage to the pan and toss everything together with any resting juices.
11. Taste and correct the seasoning with salt and pepper.
12. Pile the hot chips onto one large warm platter.
13. Tip the meat and vegetables over the chips so the juices soak down through them.
14. Arrange the quartered eggs around the edge and scatter over the remaining chilli rings.
15. Zigzag the mayonnaise, mustard and ketchup across the top.
16. Put the platter in the middle of the table with the llajua alongside and hand out forks.