Lomo Saltado with Grilled Papayas

Marinated meat:

1 clove garlic
¼ teaspoon kosher salt
2 tablespoons canola oil
4 teaspoons rice vinegar
4 teaspoons soy sauce
1 tablespoon oyster
1 teaspoon Min
¾ teaspoon freshly ground pepper
½ teaspoon paprika
¼ pound wide piece horizontally sliced beef inches,

For our Saltado

1 papaya, medium and seeded
Vegetable oil 1 tablespoon
Extra virgin olive oil 1 tablespoon
1 large, medium and sliced onions
1 cup cherry tomatoes in half ½ inch thick
½ shallot very finely chopped
, Finely chopped 3 cloves garlic
¾ cup red wine (for example, Merlot, etc.)
2 tablespoons soy sauce
1 tablespoon of honey
deliver ½ cup onion, finely chopped fresh cilantro sprigs and some tips


To the marinade, making accuracy, cut the garlic cloves and sprinkle salt, mash and mix with the flat side of a knife the cook. Half will continue until the pasta paste mixture to reduce.
And scrape the batter into the center of the bowl rapeseed oil, rice vinegar, soy sauce, oyster sauce, cumin, black pepper, paprika emitter. the change included Set aside at least two hours a night, add marinated meat layered plastic sheet and a container.
Prepare a charcoal grill or hot gas.
All vegetable oils and skipped our courts have to draw a mark every half papaya, a grill 6-8 minutes to brown, please cut papaya plate. Use a spatula to transfer the papaya on a plate. Let cool while the meat is cooked.
Alternatively, until golden brown doenmyeon be to preheat the oven to 400 ° F. Place six minutes the cut 8 greased pan papaya in half at the bottom of the grill and roast in the oven.
Put the papaya halves on a baking sheet share our skipped between the halves. transversely cutting sealant disc into slices and serve with branches Tropez target.”


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