Name: Santander Cheese Steak (Lomo Santandereano Gratinado)
Yield: Serves 4
Cuisine: Colombia
Ingredients: 1 cup beef broth, preferably homemade; 2 bay leaves; 2 cloves garlic, minced; 3 tablespoons extra-virgin olive oil; 1 cup dry red wine; 1 center cut piece of trimmed beef tenderloin (about 6 inches long and 1½ pounds), or 4 thin New York strip steaks or skirt steaks (each about ½ inch thick and 6 to 8 ounces); Coarse salt (kosher or sea) and Freshly ground black pepper; 1 teaspoon dried or fresh thyme; 1 large or 2 medium-size luscious, red ripe tomatoes, thinly sliced crosswise; 6 to 8 ounces Gruyère, Jack cheese, or mild or sharp cheddar cheese, cut into broad, thin slices; 1 teaspoon dried oregano

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Who says “kill all the lawyers”? (Actually, it was Shakespeare in Henry VI, Part 2, but never mind.) The legal profession has done at least one positive thing to advance the art of grilling: It gave us Carlos Gómez. A tax lawyer by training, with a passion for barbecue in his private life, Gómez founded Bogotá’s popular Lomos restaurant in 1986. (Talk about an appropriate name—lomo means “beef tenderloin.”) For two decades, local writers, artists, politicians, and embassy type