Lomo Saltado
Ingredients
2 lbs filet mignon1 1/2 tsp cumin1/4 tsp salt1/4 tsp pepper2T + 3T soy sauce
2-4 T canola oilSpray canola oil1 large red onion - sliced1/4 C red wine vinegar2 cloves garlic - minced or crushed
1 or 2 pound container of small tomatoes - I like the multi colored grape tomatoes. Any color will do, the amount just depends on how meat-centric you want your dish to be. Directions1. Prepare the tomatoes… preheat oven to 425 degrees. Line a sheet pan with foil or silicone mat. Spray the mat/foil with oil. Spread the tomatoes (whole) on the pan and spray more oil onto the tomatoes. You can season a bit with salt and pepper if you like but be careful, this dish is already pretty salty on its own. Roast the tomatoes approximately 25 minutes, or until the are somewhat browned, burst and softened. Set pan aside, or scrape all tomatoes and juice into a bowl and set aside. 2. Prepare the beef. You may have your own method, this is mine… and I think it cuts down on waste. With a very sharp knife, cut the filets into 1/4 inch slices across the grain. Don’t pay any attention to gristle or fat. Just make nice long slices. Now, go back through the slices and cut them into bite size pieces - about 1x2 inches (they will shrink when cooking). While you are cutting, take care to trim all fat and gristle away. Don’t be tentative, and don’t worry about how much beef you’re wasting. You want beautiful pieces with no gristle or unappealing fat that people can eat in one bite. Save all the scraps* 3. Mix together the marinade - 2T soy sauce, cumin, salt and pepper. In a plastic bag or a more eco-friendly bag, place the beef and pour the marinade over it. Gently massage to ensure even distribution. Set aside at room temp for 10-15 minutes. You can also do this several hours ahead and put in the fridge. 4. Using as much oil as you think you need, cook the beef in stages in a large frypan. Just barely brown the meat on both sides… it should still be rare to raw in the middle… put all the semi-cooked beef and juices in a bowl and cover until ready to use. 5. In the same fry pan, add a little more oil and cook the onions until starting to soften. Add the garlic and cook until fragrant and just softened. Turn up the heat a bit and add the vinegar and remaining 3T of soy sauce, scraping all the browned bits as the liquid cooks and partially evaporates. 6. Add the tomatoes and all their juices and simmer until liquid has almost evaporated. Just prior to all the liquid being gone, add the beef and all its juices. Turn up the heat, cover the pan, wait 30 seconds, then turn the heat off. Leave covered for a few minutes so the beef can continue cooking on its own. 7. Can be served right away or can hold on the stovetop for 30min or so. Serve with rice or other starch you prefer. You can also serve this in soft tortillas (like a soft taco) and top with sour cream. Notes *Beef scraps can go in the fridge or freezer and be used to make beef stock. I give mine to a neighbor and he makes jerky for his dog. Credits: This recipe was adapted from Christopher Kimball's Milk Street Tuesday Nights cookbook. The cookbook can be purchased on Amazon. Tags: Beef, main dish Original Post Date: 5/15/22
2-4 T canola oilSpray canola oil1 large red onion - sliced1/4 C red wine vinegar2 cloves garlic - minced or crushed
1 or 2 pound container of small tomatoes - I like the multi colored grape tomatoes. Any color will do, the amount just depends on how meat-centric you want your dish to be. Directions1. Prepare the tomatoes… preheat oven to 425 degrees. Line a sheet pan with foil or silicone mat. Spray the mat/foil with oil. Spread the tomatoes (whole) on the pan and spray more oil onto the tomatoes. You can season a bit with salt and pepper if you like but be careful, this dish is already pretty salty on its own. Roast the tomatoes approximately 25 minutes, or until the are somewhat browned, burst and softened. Set pan aside, or scrape all tomatoes and juice into a bowl and set aside. 2. Prepare the beef. You may have your own method, this is mine… and I think it cuts down on waste. With a very sharp knife, cut the filets into 1/4 inch slices across the grain. Don’t pay any attention to gristle or fat. Just make nice long slices. Now, go back through the slices and cut them into bite size pieces - about 1x2 inches (they will shrink when cooking). While you are cutting, take care to trim all fat and gristle away. Don’t be tentative, and don’t worry about how much beef you’re wasting. You want beautiful pieces with no gristle or unappealing fat that people can eat in one bite. Save all the scraps* 3. Mix together the marinade - 2T soy sauce, cumin, salt and pepper. In a plastic bag or a more eco-friendly bag, place the beef and pour the marinade over it. Gently massage to ensure even distribution. Set aside at room temp for 10-15 minutes. You can also do this several hours ahead and put in the fridge. 4. Using as much oil as you think you need, cook the beef in stages in a large frypan. Just barely brown the meat on both sides… it should still be rare to raw in the middle… put all the semi-cooked beef and juices in a bowl and cover until ready to use. 5. In the same fry pan, add a little more oil and cook the onions until starting to soften. Add the garlic and cook until fragrant and just softened. Turn up the heat a bit and add the vinegar and remaining 3T of soy sauce, scraping all the browned bits as the liquid cooks and partially evaporates. 6. Add the tomatoes and all their juices and simmer until liquid has almost evaporated. Just prior to all the liquid being gone, add the beef and all its juices. Turn up the heat, cover the pan, wait 30 seconds, then turn the heat off. Leave covered for a few minutes so the beef can continue cooking on its own. 7. Can be served right away or can hold on the stovetop for 30min or so. Serve with rice or other starch you prefer. You can also serve this in soft tortillas (like a soft taco) and top with sour cream. Notes *Beef scraps can go in the fridge or freezer and be used to make beef stock. I give mine to a neighbor and he makes jerky for his dog. Credits: This recipe was adapted from Christopher Kimball's Milk Street Tuesday Nights cookbook. The cookbook can be purchased on Amazon. Tags: Beef, main dish Original Post Date: 5/15/22