Add a dash of salt and pepper, cook till not pink and gobble down after you’ve broken the fried egg on top of the lomo. Alright, it’s time to spill the beans. It’s not a Pink Edition camera we’re referencing but a certain cut of meat called “lomo”.
“Lomo” is the Spanish word for tenderloin, generally used to refer to beef tenderloin. Pork tenderloin has a longer name – “lomo de cerdo”. A popular lomo in Spain is “lomo embuchado” which is cured pork loin. In South America, two popular lomo dishes from two different countries are: " Lomo saltado" and “Lomo a lo Pobre”.
From Peru, Lomo saltado is a fusion of Asian and Peruvian tastes as the sirloin’s marinade is soy sauce while the lomo meat and potato sides are more local. Lomo a lo Pobre is a typical Chilean dish that is a beefsteak served with fried potatoes and onions topped with a fried egg or two.
Here we have the recipe for Lomo saltado:
- 1 lb sirloin or tenderloin, cut into bite size pieces
- 1 small onion, cut into strips
- 1 large tomato, cut into strips
- 1 large hot pepper, seeded and cut into strips
- 2 cloves garlic, chopped
- 1/4 cup dry red wine
- 2 tbsp lime juice
- 1/4 cup chopped cilantro
- Place the cut meat in a bowl and season it with salt, pepper, a little bit of olive oil, lime juice, and chopped garlic. Marinate for at least 20 minutes.
- Sauté meat over high heat for a few minutes until meat is no longer pink. Low to medium heat and add the onion first, cooking it for 1 minute and then stir in the tomatoes and peppers. Cook until the onions are tender.
- Add the red wine and the cilantro. Cook for one more minute. Serve with white rice.
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