The Chef: Nazaev Esparza
The Restaurant: NUNA, Miami
The Dish: Surf & Turf Lomo Saltado
Ingredients:
- 24 oz beef tenderloin, sirloin, or ribeye, cut into strips
- 2 lobster tails, poached in butter
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp neutral oil
- 1 large red onion, cut into thick wedges
- 3-4 Roma tomatoes, cut into wedges
- 1 ají amarillo, julienned (or Fresno chili)
- 2 tsp garlic, minced
- 1/4 cup chopped cilantro
Lomo Saltado Sauce:
- 1/2 cup veal demi-glace
- 1/2 cup tamari
- 1/2 cup red wine vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- Freshly 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.
Copyright 2026 Sunbeam Television Corp. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.