The Chef: Nazaev Esparza
The Restaurant: NUNA, Miami
The Dish: Surf & Turf Lomo Saltado<\/p>\n
Ingredients:<\/p>\n
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 aj\u00ed amarillo, julienned (or Fresno chili)2 tsp garlic, minced1\/4 cup chopped cilantro<\/p>\n
Lomo Saltado Sauce:<\/p>\n
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.)<\/p>\n
17 oz crispy French fries<\/p>\n
Method of Preparation: <\/p>\n
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 aj\u00ed 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.<\/p>\n
Copyright 2026 Sunbeam Television Corp. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.<\/p>\n
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