California-style Grilled Lomo with Avocado Salsa

Ingredients

In this California-style adaptation, we incorporate the use of avocado salsa, which adds a creamy and refreshing element to the dish. The marinade is also adjusted to include citrus juices, garlic, and herbs, enhancing the flavors of the beef. Additionally, the grilling technique may vary to suit Californian preferences. We alse have the original recipe for Lomo, so you can check it out.

• 1.5 pounds (680g) beef tenderloin 1.5 pounds (680g) beef tenderloin
• 2 tablespoons olive oil 2 tablespoons olive oil
• Juice of 2 limes Juice of 2 limes
• Juice of 1 orange Juice of 1 orange
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper, to taste Salt and pepper, to taste
• For the Avocado Salsa: For the Avocado Salsa:
• 2 ripe avocados, diced 2 ripe avocados, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• Juice of 1 lime Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 22g (Saturated Fat: 5g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 30g
• Fiber: 7g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, lime juice, orange juice, minced garlic, dried oregano, ground cumin, salt, and pepper. Mix well.
2. 2.
   Place the beef tenderloin in a shallow dish and pour the marinade over it. Ensure the beef is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the beef from the marinade and discard the excess marinade. Season the beef with salt and pepper.
5. 5.
   Grill the beef for about 4-5 minutes per side, or until desired doneness is reached. Remove from the grill and let it rest for a few minutes before slicing.
6. 6.
   While the beef is resting, prepare the avocado salsa. In a bowl, combine the diced avocados, chopped red onion, minced jalapeno pepper, lime juice, chopped cilantro, salt, and pepper. Gently toss to combine.
7. 7.
   Slice the grilled beef into thin strips and serve with the avocado salsa on top.

Treat your ingredients with care...

• Avocado — Choose ripe avocados that are slightly soft to the touch. To prevent browning, squeeze some lime or lemon juice over the diced avocados and store them in an airtight container until ready to use.

Tips & Tricks

• For a spicier kick, leave the seeds in the jalapeno pepper or add a pinch of cayenne pepper to the avocado salsa.
• Let the beef rest after grilling to allow the juices to redistribute, resulting in a more tender and flavorful steak.
• Serve the Grilled Lomo with warm tortillas or crusty bread to make delicious steak tacos or sandwiches.
• If you prefer a milder flavor, reduce the amount of garlic and spices in the marinade.

Serving advice

Serve the Grilled Lomo with avocado salsa as the main course, accompanied by a fresh green salad and grilled vegetables. Garnish with additional cilantro for added freshness.

Presentation advice

Arrange the sliced grilled beef on a platter and top it with the vibrant avocado salsa. Sprinkle some extra chopped cilantro on top for a pop of color. Serve with a wedge of lime on the side for an extra burst of citrus flavor.