Salted entrecote with hot sauce and Mexican tortilla noodles: fusion recipe of Ibero-American cuisine
This recipe is a bit of a fusion of blends. Many of you will know the traditional Peruvian dish of lomo saltado; In the cookbook 'Rediscovering the exotic cuisine of the Americas', by Emiliano Reyes, chef of the Panamericana, I found an updated version that I found very interesting. When I went to the stove, I prepared my version with that steak salted with hot sauce and Mexican tortilla noodles, without wishing to underestimate the original recipe.
Reyes bets on merging and changing traditional dishes to "summon the presence of multiple ingredients" and thus taste the virtues of Ibero-American cuisine. I have copied his idea of using a good national entrecote and accompany it with noodles, cutting the Mexican wheat tortillas as if they were strips of pasta. The difference is that I have cooked the vegetables longer to leave a syrupy consistency.
IngredientsFor 2 persons
- Entrecote 2
- Big tomato 1
- Purple Onion 0.5
- Garlic clove 0.5
- Sherry vinager 5 ml
- Red wine 30 ml
- Soy sauce a splash
- Fresh red chili to taste
- Fresh chopped coriander
- Ground cumin
- Ground black pepper
- Extra virgin olive oil
- Wheat tortilla 3
How to make salted entrecote with hot sauce and Mexican tortilla noodlesDifficulty: easy
- Total time 15 m
- Elaboration 5m
- Cooking 10 m
- Repose 15 m
Cut the steak, removing any excess fat in strips 1.5 cm thick. Arrange in a bowl, season lightly and marinate with a dash of soy sauce, a little cumin and half a teaspoon of hot sauce. Let stand at least 15 minutes.
Peel and cut the onion and tomato into julienne strips. Finely chop the garlic clove. Heat a little olive oil in a good non-stick frying pan and sauté the meat over a high heat with the garlic clove until it is marked. Withdraw and reserve.
Without washing the pan, fry the onion with a pinch of salt. Add the vinegar and let it begin to caramelize. Add the tomato and cook until they start to melt. Add about 2 tablespoons of soy sauce, red wine, the rest of the hot sauce and meat. Mix well and cook for two minutes.
Cut the wheat tortillas into strips as if they were noodles and spread over two plates with the chopped coriander on top.
What to accompany the salted steak
The salted entrecote with hot sauce and Mexican tortilla noodles is a great second course ideal for meat lovers. We can accompany it with a simple salad or a light starter based on seasonal vegetables, for example a cream or soft soup. If a more traditional stir fry is preferred, use hard tomatoes and cook them just a few seconds so that they remain firm, and further reduce the sauce.Tags: Fish Vegetables And Legumes Meats And Birds