Tuesday, July 26, 2011
Bite with Belkys: Lomo Saltado from El Chaman
A South Florida restaurant with reason to celebrate and you can feel like you're part of the festivities by digging into one of the chef's signature dishes. Time to grab a Bite with Belkys.
The Chef & Owner: Walter Kopp
The Restaurant: El Chaman
The Dish: Lomo Saltado
5 oz of beef tenderloin, cut into strips
salt, to taste
pepper, to taste
1 oz. of light soy sauce
1 Tbs. of vegetable oil
2 oz. of red onion, sliced
1/2 tsp. of garlic, minced
2 oz. of tomatoes, quartered
3 pieces of yellow chili pepper
1 dash of red wine vinegar
1 dash of red wine
cornstarch to thicken, optional
1 tsp of cilantro, chopped
Method of Preparation:
-First, marinate the beef tenderloin with salt, pepper and soy sauce. Then, cook it in a hot pan with vegetable oil.
-Next, add red onions, minced garlic, tomatoes and yellow chili pepper. Chef Walter says you can also use jalapeno pepper instead of the yellow chili.
-Then, add red wine vinegar, red wine, light soy sauce, salt, pepper, beef stock, cornstarch and cilantro.
At the restaurant, they serve the lomo saltado with white rice and french fries. You can garnish with parsley, chives, a plantain chip, a sweet potato chip and an herb oil.
Serving Suggestion: Merlot
FOR MORE INFORMATION:
Take a printed copy of the recipe to the restaurant and receive a complimentary glass of wine. (Valid with the purchase of an entree, one month from the air date.)
14241 SW 42nd Street
Miami, FL 33175