Serves 4
The fiery hot seafood sauce known as a lo macho is usually served over fish, but here you have a nontraditional variation using beef as the main ingredient.
4 sirloin medallions
Salt and pepper
½ cup vegetable oil
1 cup red onion, chopped
4 garlic cloves, chopped
1 teaspoon paprika
½ teaspoon dried oregano
½ cup ají amarillo paste
2 tomatoes, peeled, seeded, and chopped
½ cup white wine
2 cups fish stock
2 tablespoons potato starch
8 mussels
4 ounces scallops, cleaned
4 ounces shrimp, peeled and deveined
4 ounces cooked squid, cut into rings
1 tablespoon cilantro, chopped
½ cup microgreens for garnish (optional)
1. 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.
2. In the meantime, heat the rest of the oil in a skillet over medium heat. Add the onions, garlic, paprika, and oregano, and sauté for 5 minutes or until the onion looks translucent. Add the ají amarillo paste, cook stirring for 3 minutes, and add the tomatoes, cooking for 5 more minutes. Pour the wine, bring to a boil, lower the heat, and simmer for 3 minutes. Season with salt and pepper.
3. Add the fish stock and simmer for 10 minutes. Dissolve the potato starch in 3 tablespoons cold water, add to the saucepan, a little at a time, and stir until everything is slightly thick. Finally add the seafood, stir, and sprinkle with cilantro, salt, and pepper. Turn off the heat.
4. Transfer the sirloin medallions to 4 plates, surround with the seafood sauce, garnish the steaks with microgreens, and serve.
Serve this dish with potatoes that have been boiled, thickly sliced, and fried in a skillet with a little olive oil until golden brown.