The Chef: Nazaev Esparza
The Restaurant: NUNA, Miami
The Dish: Surf & Turf Lomo Saltado
Ingredients:
24 oz beef tenderloin, sirloin, or ribeye, cut into strips2 lobster tails, poached in butter1 tsp kosher salt1 tsp black pepper1 tbsp neutral oil1 large red onion, cut into thick wedges3-4 Roma tomatoes, cut into wedges1 ají amarillo, julienned (or Fresno chili)2 tsp garlic, minced1/4 cup chopped cilantro
Lomo Saltado Sauce:
1/2 cup veal demi-glace1/2 cup tamari1/2 cup red wine vinegar1 tsp ground cumin1 tsp dried oreganoFreshly ground black pepper(Whisk together until smooth.)
17 oz crispy French fries
Method of Preparation:
Heat a wok or heavy skillet over very high heat.Season the beef with salt and pepper.Add the oil and sear the beef for 1-2 minutes until browned but still medium-rare. Remove from the pan.Stir-fry the onion for about 1 minute.Add the garlic and ají amarillo; cook for 30 seconds.Add the tomatoes and cook for another 30-45 seconds, keeping them intact.Return the beef to the wok.Add 3/4 cup of the prepared lomo saltado sauce and toss over high heat for about 1 minute, until the sauce lightly glazes the beef and vegetables.Fold in the cilantro and the French fries just before serving so the fries retain some crispness.
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