This month’s featured dish, Aussie grassfed beef lomo saltado
, comes from R&DE Stanford Dining, and is Senior Associate Director of Culinary Strategic Initiatives and Chef Chandon Clenard’s take on the classic Peruvian lomo saltado. Saltado
means “stir-fried” in Spanish, and is indicative of the considerable Chinese influence in Peruvian cooking.
“You can think of it as a kind of Peruvian poutine,” says Chef Chandon of the dish, “as it’s typically served over fried potatoes.”
In the Stanford version, Aussie grassfed tri-tip is marinated in soy, oyster sauce, a dash of red wine vinegar, and the authentic Peruvian secret weapon – aji amarillo paste. Then it’s quick seared in a wok and tossed with onions and tomatoes. In place of the white potatoes, Chandon’s team uses a blend of roasted sweet potatoes and butternut squash for better nutrition and color in the bowl. It’s a great match for the flavor and leanness of Aussie grassfed beef. Good onya Chef!