Recipe by Chef Lorena Garcia.
1 garlic clove
1/4 tsp kosher salt
2 tbsp canola oil
4 tsp rice vinegar
4 tsp soy sauce
1 tbsp oyster sauce
1 tsp ground cumin
3/4 tsp freshly ground black pepper
1/2 tsp sweet paprika
1 lb beef tenderloin, sliced
crosswise into 1/4″ wide slices
1 large papaya, halved and seeded
1 tsp vegetable oil
1 tbsp extra-virgin olive oil
1 large red onion, halved and sliced 1/2 inch thick
1 cup halved cherry tomatoes
1/2 shallot, very finely chopped
3 garlic cloves, very finely minced
3/4 cup red wine (such as merlot)
2 tbsp soy sauce
1 tbsp honey
1/2 cup fresh cilantro, finely chopped plus a few sprigs for serving
2 tbsp green pesto
150 ml milk
To make the marinade, finely chop the garlic clove, sprinkle with salt and mash the mixture together with the flat side of a chef’s knife. Continue to mash and chop until the mixture is a paste. Scrape the paste into a medium bowl and whisk in the canola oil, rice vinegar, soy sauce, oyster sauce, cumin, pepper and paprika. Add the beef, turn to coat in the marinade, cover the bowl with plastic wrap and set aside for at least 2 hours or overnight.
Prepare a hot charcoal or gas grill.
To make the lomo saltado, coat each papaya half with some vegetable oil and then place it cut side down on the grill, cooking the papaya until it has grill marks and is browned, 6 to 8 minutes. Use a spatula to transfer the papaya to a plate. Set aside to cool while you cook the steak. (Alternately, preheat the oven to 400°F. Place the oiled papaya halves in a grill pan, cut side down and roast in the oven until the cut side is golden brown, 6 to 8 minutes.)
Heat the olive oil in a large wok or skillet over high heat. Once the oil starts to smoke, add the steak and onions and cook, stirring often, for 1 minute. Stir in the cherry tomatoes, shallot, and garlic and cook, stirring often, until the tomatoes start to collapse, about 4 minutes.
Pour in the red wine, soy sauce, and honey and cook until the sauce is slightly thick, about 4 minutes. Stir in the chopped cilantro. Cook for 2 minutes longer to bring the flavours together and then turn off the heat.
Place the papaya halves on a platter and divide the lomo saltado between the halves. Finish with the cilantro sprigs and slice lengthwise into wedges to serve.