Lomo al Trapo (Salt-Crusted Beef Tenderloin)
- 1 hr 0 m
Description
Lomo al Trapo, also known as Salt-Crusted Beef Tenderloin, is a traditional Colombian method of cooking a delicious and tender steak. Using this technique, the beef tenderloin has been coated with a thick layer of coarse salt, which creates an interesting crust and doubles as an insulator. What results is a soft and well-cooked steak with a little peppery aroma and exquisite flavours from the salt crust. It's a simple yet impressive dish that you can make in about an hour.
Ingredients(6)
Steps
Step 1
Peel the green plantain first. Cut it into circles that are one inch thick. Then, fill a skillet with frying oil and heat it to a medium-high temperature. The plantain rounds should then be added to the skillet after the oil is hot. The plantains should be fried for two to three minutes on each side, or until they are crispy and golden. Make use of a fork or the back of a spoon to gently flatten them as you cook. After taking the fried plantains out of the skillet, set them on a platter covered with paper towels to absorb any remaining oil. While the patacones are still warm, sprinkle them with salt.
Step 2
Make the guacamole while the patacones are cooling. After that, cut the ripe avocado in half, scoop out the flesh into a bowl, and discard the pit. Next, mash the avocado with a fork until it achieves the ideal consistency. To the mashed avocado, add the lime juice and minced garlic. Blend until all components are thoroughly blended. After that, you can taste the guacamole and, if needed, adjust the seasoning by adding additional salt or lime juice.
