Grilled Lomo Saltado Recipes

Steps:

• Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.
• Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.
• Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.
• Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce.
• Serve with rice, if desired.
• Enjoy!

Steps:

• Crema de Rocoto: Heat oil in a saucepan over medium heat. Peel and slice onion in half horizontally, then slice into strips. Slice garlic and add to the hot oil, along with the onions and a pinch of salt. Turn heat to high, stir to combine, and cook until caramelized, 5-8 minutes. Then remove from heat and let cool, 15 minutes.
• Add cooled onion-garlic mixture to a blender; add evaporated milk, egg yolk, rocoto paste, and red pepper purée. Cover blender and blend on medium to combine, then increase to high and purée, 30 seconds. Taste for seasoning, and add salt to taste. Add optional huacatay leaves and purée again. Transfer to a bowl and set aside. Makes about 1½ cups Crema de Rocoto. (Store in an airtight container in the refrigerator up to 3 days.)
• Slurry: In a small bowl, mix together 2 teaspoons water and cornstarch to make a slurry. In a small saucepan, add water and beef stock. Stir in the slurry and bring mixture to a boil over medium-high heat. Once boiling and thickened, cook for 30 seconds to 1 minute. Transfer to a bowl and set aside.
• Lomo Sauce: In a small bowl, stir together soy sauce, red wine vinegar, beef stock, and oyster sauce. Set aside. Makes 1 cup Lomo Sauce. (Store in an airtight container in the refrigerator up to 1 week.)
• Beef Tenderloin: Slice tenderloin into 1-inch chunks. Sprinkle with salt all over and set aside to rest, 10 minutes.
• Meanwhile, peel and slice red onion in half horizontally; then cut each half again vertically. Remove the center (save for another use), leaving the outer 3 or 4 layers. Cut each piece into three slices, separate the slices, and set aside in a bowl. Slice cherry tomatoes in half, and set aside in another bowl.Put on plastic gloves (optional), then discard seeds and stem of habanero. Julienne into very thin strips and add to the red onions. (If you're not wearing gloves, wash your hands after handling habanero.) Separate the white and light green parts of the scallions from the green tops. Trim away the roots and discard outer layer of scallion bottoms; cut into batons, and add to the onions. Thinly slice green tops and set aside to use as garnish. Peel and thinly slice garlic, and add to the onions.
• Heat a wok or skillet over high heat and add oil. When smoking, add beef in an even layer. Sear on both sides, about 30 seconds per side. To the beef, add garlic, scallions, habanero, and onions. Add a splash of water, then shake and tilt the pan away from you, tossing the contents within the wok. (Optional: While tossing, allow the open flame to sear the contents. The flames give the dish a smoky char, but use caution, as cooking with an open flame can be dangerous in a home kitchen). Use a wooden spoon and continue tossing to stir-fry the beef until the onions are no longer raw but not fully cooked, 4-5 minutes. Add tomatoes, then stir and shake the wok. Then add ½ cup of Lomo Sauce and 2 tablespoons of the slurry. Stir in cilantro and continue cooking until the sauce has the consistency of a thin gravy, 2-3 minutes.
• Assembly: Spoon stir-fry into a serving bowl. Drizzle a few tablespoons (or more!) of Crema de Rocoto on top and garnish with remaining scallions. Serve with optional French fries and white rice on the side.

Steps:

• Cut the steak in long pieces 1/4 by 1 1/2 to 2 inches. Season the steak with salt, pepper and garlic, to taste.
• In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. Add the fries and fry until golden. Remove them to paper towels to drain.
• Add 1/8 cup of vegetable oil to a medium skillet over medium heat. Once the oil is hot add the rib-eye. After the meat has browned add the onions and cook until they soften. Add the tomato, vinegar and the soy sauce. Pour in the beer and simmer until the vegetables are cooked through. Remove the beef mixture to a serving plate and top with the fries. Garnish with parsley and serve with white rice.

Steps:

• Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice.
• Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes. Set aside.
• Bring 2 cups water and 1 teaspoon salt to a boil. Add rice. Cover, then reduce heat and cook about 15 minutes.
• Mix in the corn. Cover and let stand 5 minutes, then fluff the rice with a fork.
• Meanwhile, heat enough oil in a large, deep nonstick skillet to reach the depth of 1/8 inch. Add potatoes and fry until tender, about 10 minutes. Drain on paper towels.
• Heat the 2 1/2 tablespoons olive oil in a large skillet over high heat. Add the beef and saute until brown, 1 to 2 minutes.
• Using slotted spoon, transfer the beef to a plate. Add the onion wedges to the same skillet and cook until beginning to soften turning with tongs, about 2 minutes per side. Add the tomatoes, chile, cilantro, soy sauce, vinegar, and the reserved reduced broth and cook 2 minutes to soften the tomatoes. Add the beef and potatoes; toss to heat through.
• Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside.
• Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice.
• Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes. Set aside.
• Bring 2 cups water and 1 teaspoon salt to a boil. Add rice. Cover, then reduce heat and cook about 15 minutes.
• Mix in the corn. Cover and let stand 5 minutes, then fluff the rice with a fork.
• Meanwhile, heat enough oil in a large, deep nonstick skillet to reach the depth of 1/8 inch. Add potatoes and fry until tender, about 10 minutes. Drain on paper towels.
• Heat the 2 1/2 tablespoons olive oil in a large skillet over high heat. Add the beef and saute until brown, 1 to 2 minutes.
• Using slotted spoon, transfer the beef to a plate. Add the onion wedges to the same skillet and cook until beginning to soften turning with tongs, about 2 minutes per side. Add the tomatoes, chile, cilantro, soy sauce, vinegar, and the reserved reduced broth and cook 2 minutes to soften the tomatoes. Add the beef and potatoes; toss to heat through.
• Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside.

Steps:

• Season the meat with the pepper, tossing to coat. Set aside. Combine the balsamic, soy sauce, fish sauce, cornstarch and Worcestershire sauce in a small bowl. Whisk with a fork to incorporate well, then add the garlic and ginger, and stir to combine.
• Put the wok over high heat, add the canola oil and when it just begins to smoke, add the onions, bell peppers and tomatoes. Saute until the onions begin to soften, about 5 to 6 minutes.
• At this point, drop the prepared French Cut Fries into the oil for a final fry.
• Push a hole in the center of the wok and add the beef. Stir-fry for 1 minute, then deglaze the wok with the beer and add the vinegar-soy mixture. Stir frequently for another 1 to 2 minutes. Add the lime juice and toss. Remove the French fries from the oil and toss them into the stir-fry mixture. Serve on a warm plate with the white rice. Garnish with the parsley and serve immediately. Pass hot pepper sauce at the table.
• Peel the sides of the potatoes, leaving the skin on both ends. Cut them into 3/8-inch slices, then stack the pieces and dice them into 3/8-inch squares. Put the potatoes in a bowl with the water and let them sit submerged for 30 minutes to 24 hours. This will help leach the excess starch from the potatoes and keep them from oxidizing.
• Heat the oil in a heavy stock pot to 275 to 300 degrees F. Use a candy thermometer to assure proper temperature.
• Drain the potatoes and pat them dry of excess water. Add about 2 handfuls of the potatoes to the hot oil. (Chefs Note: There should be at least 1-inch of oil covering the potatoes.) Cook until they are partially cooked and lightly browned, about 5 to 7 minutes. Remove the potatoes, shake off any excess oil and let them cool on a rack. Repeat with the remaining potatoes.
• After all of the potatoes have cooled, heat the oil to 350 degrees F. Add 2 handfuls of the potatoes to the oil, and fry until they are golden brown, about 2 minutes. Remove them from the pot, shake off the excess oil, and season lightly in a bowl with the salt and pepper. Repeat this method until all the potatoes are fried. Keep warm until ready to use.

Steps:

• In a large nonstick skillet over medium heat, heat 2-1/2 tablespoons vegetable oil. Add the potatoes, and sauté until browned and tender, about 15 minutes. Drain on paper towels, and set aside.
• In a large skillet over high heat, heat 2 tablespoons of oil. Add the beef, and quickly sauté until the beef is seared and browned on all sides. Add peppers, and sauté until softened, about 2 to 3 minutes. Remove the pan from the heat, and use a slotted spoon to transfer beef and peppers to a plate.
• Return the pan to medium-high heat. Add the onions and sauté until the edges are seared and they begin to soften, about 2 minutes. Add the tomatoes, and stir to combine. Sprinkle the soy sauce and balsamic vinegar over the mixture, and sauté until the tomatoes have softened, about 2 minutes.
• Add the beef, peppers and sautéed potatoes, and toss gently to mix well. Cover and simmer just until reheated, 2-3 minutes. Serve with rice.

Steps:

• Have grill pre-greased and preheated to medium-high. Place steak in 1 bowl and onions in another. Using a knife, make a paste by combining garlic and 1/4 teaspoon salt. Whisk together garlic paste, rice vinegar, soy sauce, 2 tablespoons of canola oil, cumin, and ground black pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hour. Before grilling, allow steak and onions to come to room temperature. Place steak on grill and cook about 4 minutes per side for medium-rare. Discard marinade. When done, let steak rest before slicing. Place onions face down on grill and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges. Sprinkle paprika over potatoes and toss with remaining canola oil. Place on grill and cook until soft inside, about 6 minutes per side. Season with salt when done. In a large bowl combine steak and juices, onions, potatoes, tomatoes, cilantro, and reserved marinade. Toss gently and reseason with salt and pepper if needed. Serve warm.

Steps:

• Make the marinade by mixing all the ingredients together in a large bowl. Add the meat to the bowl and mix so that it is well covered. Cover with cling film and leave in the fridge for at least 2 hrs, overnight if you have time.
• Drain the meat, reserving the marinade. Heat the oil in a wok over a high heat until just smoking, then add the meat - be careful, the oil might splutter. Cook as quickly as possible, tossing it until the meat is browned on all sides. Add the red onion and cook for 1 min. Add the tomato and chilli, then immediately spoon in the Pisco. Pour over the reserved marinade and chilli paste, stir well, turn off the heat and leave the meat to rest in the sauce for a couple of mins. Garnish with coriander and serve with chunky chips, if you like.

Steps:

• Prepare the bag of French fries according to package directions.
• While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens. Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.