Lomo a lo Macho

Name: Lomo a lo Macho
Yield: Serves 4
Cuisine: Peruvian
Ingredients: 4 ounces cooked squid, cut into rings; 4 ounces scallops, cleaned; 8 mussels; 2 cups fish stock; ½ cup white wine; ½ cup vegetable oil; Salt and pepper; 4 ounces shrimp, peeled and deveined; 1 tablespoon cilantro, chopped; 1 teaspoon paprika; ½ teaspoon dried oregano; ½ cup microgreens for garnish (optional); 4 garlic cloves, chopped; 2 tomatoes, peeled, seeded, and chopped; ½ cup ají amarillo paste; 1 cup red onion, chopped; 2 tablespoons potato starch; 4 sirloin medallions

Preparation info

Serves
4

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

The fiery hot seafood sauce known as a lo macho is usually served over fish, but here you have a non traditional variation using beef as the main ingredient.

Ingredients

4 sirloin medallions
Salt and pepper
½ cup vegetable oil

Americas
Peru
Fish course
Pescatarian
Gluten-free

Method

Season the sirloin with salt and pepper. Heat 2 tablespoons of oil in a skillet over medium heat, add the steaks, and sear on both sides until golden.
In the meantime, heat the rest of the oil in a skillet over medium heat. Add the onions, garlic, paprika, and ore