Lomo Al Trapo Salt Crusted Wagyu Eye Of Round Roast Recipes

LOMO AL TRAPO

Steps:

• Let the tenderloin stand at room temperature for about 1 hour.
• Prepare a charcoal grill for medium-high heat.
• Put the wine in a medium bowl. Soak a large clean cotton towel in the wine until completely soaked. Wring out the towel until it is damp but not dripping. Lay the towel out flat on a work surface with a long side facing you. Sprinkle the salt on the towel to make a 16-by-12-inch rectangle that is about 1/4 inch thick. Scatter the red pepper flakes, black pepper and oregano sprigs on the salt.
• Position the tenderloin on the bottom center of the salt rectangle, so there is about a 1-inch border of salt on the bottom edge. Roll up the tenderloin in the towel, folding in the sides and making sure the meat is covered in salt on all sides. Tie the towel tightly with kitchen twine at 1- to 2-inch intervals.
• Place the wrapped tenderloin directly on the coals for 10 minutes, then flip and cook for another 10 minutes. Remove to a metal baking sheet and let rest for 5 minutes, then cut the tenderloin out of the towel and break away the salt crust. Transfer to a cutting board. Let rest for another 10 minutes before slicing.

LOMO SALTADO

Steps:

• Cut the steak in long pieces 1/4 by 1 1/2 to 2 inches. Season the steak with salt, pepper and garlic, to taste.
• In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. Add the fries and fry until golden. Remove them to paper towels to drain.
• Add 1/8 cup of vegetable oil to a medium skillet over medium heat. Once the oil is hot add the rib-eye. After the meat has browned add the onions and cook until they soften. Add the tomato, vinegar and the soy sauce. Pour in the beer and simmer until the vegetables are cooked through. Remove the beef mixture to a serving plate and top with the fries. Garnish with parsley and serve with white rice.

GUIDO'S LOMO SALTADO

Steps:

• Season the meat with the pepper, tossing to coat. Set aside. Combine the balsamic, soy sauce, fish sauce, cornstarch and Worcestershire sauce in a small bowl. Whisk with a fork to incorporate well, then add the garlic and ginger, and stir to combine.
• Put the wok over high heat, add the canola oil and when it just begins to smoke, add the onions, bell peppers and tomatoes. Saute until the onions begin to soften, about 5 to 6 minutes.
• At this point, drop the prepared French Cut Fries into the oil for a final fry.
• Push a hole in the center of the wok and add the beef. Stir-fry for 1 minute, then deglaze the wok with the beer and add the vinegar-soy mixture. Stir frequently for another 1 to 2 minutes. Add the lime juice and toss. Remove the French fries from the oil and toss them into the stir-fry mixture. Serve on a warm plate with the white rice. Garnish with the parsley and serve immediately. Pass hot pepper sauce at the table.
• Peel the sides of the potatoes, leaving the skin on both ends. Cut them into 3/8-inch slices, then stack the pieces and dice them into 3/8-inch squares. Put the potatoes in a bowl with the water and let them sit submerged for 30 minutes to 24 hours. This will help leach the excess starch from the potatoes and keep them from oxidizing.
• Heat the oil in a heavy stock pot to 275 to 300 degrees F. Use a candy thermometer to assure proper temperature.
• Drain the potatoes and pat them dry of excess water. Add about 2 handfuls of the potatoes to the hot oil. (Chefs Note: There should be at least 1-inch of oil covering the potatoes.) Cook until they are partially cooked and lightly browned, about 5 to 7 minutes. Remove the potatoes, shake off any excess oil and let them cool on a rack. Repeat with the remaining potatoes.
• After all of the potatoes have cooled, heat the oil to 350 degrees F. Add 2 handfuls of the potatoes to the oil, and fry until they are golden brown, about 2 minutes. Remove them from the pot, shake off the excess oil, and season lightly in a bowl with the salt and pepper. Repeat this method until all the potatoes are fried. Keep warm until ready to use.

LOMO AL TRAPO - SALT CRUSTED WAGYU EYE OF ROUND ROAST

Steps:

• PREPARING THE FULLBLOOD WAGYU EYE OF ROUND ROAST: Prepare the Fullblood Wagyu eye of round roast by trimming off any excess fat and cutting the ends, so you have about an 8 inch piece of beef remaining. Set the trimmed roast aside.Run a clean, cotton kitchen towel under some cold water. Then, squeeze the water out of the towel, leaving the towel damp. Please note: instead of water, you can use red wine for this step.Lay the towel flat on your work surface with the short side closest to you. Pour coarse kosher salt on the towel, leaving a 2 inch border on the long sides of the towel. The salt should be at least a 1/2 inch thick and covering 2/3 of the length of the towel.Spread fresh rosemary leaves on top of the salt. You may also add other fresh herbs to your liking.Place the Fullblood Wagyu eye of round roast on the salted towel. Using both hands, roll the roast away from you. As you roll, take the leading edge of the towel and pull it away from the roast, so the beef is fully encrusted by the salt. Continue rolling the roast, folding in the edges as you would when making a burrito. Finish rolling with the towel seam on the bottom. If some salt spills out of the side during the rolling process, that is fine.Make sure you tuck in the towel side, so it's sealed as much as possible.Using the butchers knot technique, tie the towel-rolled roast tightly with twine.
• GRILLING THE ROAST: Light your coals that will be used in the grill. Once they are gray with ash, place the coals in the grill.Nestle the Fullblood Wagyu eye of round roast directly on the coals. Partially place the lid on the grill to help control flare-ups, and cook the roast for 10 minutes. Flip the roast and cook for an additional 5 minutes (while continuing to partially cover the grill with the lid).After a total of 15 minutes, take the roast off the coals. Using a meat thermometer, take the internal temperature in a few different areas.The target internal temperature (at this stage) is around 95°F.If necessary, continue cooking the roast, while checking the temperature every 5 minutes until you've reached 95°F
• FINAL STEPS: Take the Fullblood Wagyu roast off of the grill, and allow it to rest for 10-20 minutes. The salt crust will retain a lot of heat, allowing the roast's internal temperature to continue to rise (even though it has been removed from the grill). Once you've reached at least 120°F (medium-rare finish), take the back of your chef's knife and crack the towel/crust open. Remove the roast, and brush off any excess salt crust.Plate the Fullblood Wagyu eye of round roast, carve, serve, and enjoy!