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You know from our two-part interview that chef Chris Cramer is Irish. But he’d hardly call his creations gringo cuisine, having spent plenty of time in kitchens with some of Peru’s finest chefs.
He shares a recipe that’s not only easy to make (lomo saltado is often referred to as Peruvian stir-fry) but also totally filling and loaded with zesty acid. Top it with fried potato strings to add a desirable crunch, and devour.
Lomo Saltado
Serves one
6 oz beef tenderloin tips, cut into strips 3 oz red onion, julienned1 oz aji amarillo, julienned3 oz tomato, julienne outside only2 tsp garlic, chopped2 Tbsp pisco2 Tbsp red wine vinegar2 Tbsp soy sauce2 Tbsp olive oil1 Tbsp cilantro, chopped1 tsp cumin, groundBlack pepper, to taste
Directions: Heat sauté pan to smoking point, add half the olive oil, and quickly brown the beef. Add the onions, aji amarillo, and garlic and then sauté. Add pisco to flambé and add the tomatoes, soy, red wine vinegar, cumin, and cilantro. Toss and plate.
