Bite with Belkys: Lomo Saltado from El Chaman

The Chef & Owner: Walter Kopp
The Restaurant: El Chaman
The Dish: Lomo Saltado

Ingredients:

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.

To Plate:

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:

Note:

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.)

El Chaman
14241 SW 42nd Street
Miami, FL 33175
(305) 229-5133
www.elchaman.com