Lomo Saltado Skewers with Aussie Beef

Recipe courtesy of Carrie Welt, Senior Manager, Culinary Innovation, Applebee’s Neighborhood Grill and Bar
Sponsor: Aussie Beef & Lamb

Serves: 24

Ingredients

Marinade:

• ½ c neutral oil
• ½ c chopped garlic
• 2 c soy sauce
• 1 c brown sugar
• 1 c apple cider vinegar
• 1 c aji amarillo paste
• 12 lbs Aussie grass-fed beef top sirloin, cut into 1 ¼- to 1 ½-in cubes

Cilantro Chimichurri Mayo:

• 2 c cilantro, washed, dried and chopped fine
• ¼ c minced garlic
• ¼ c oregano leaves fresh, chopped fine
• 1 c extra-virgin olive oil
• ½ c apple cider vinegar
• 2 tsp kosher salt
• ½ tsp red pepper flakes
• 1 ½ c mayonnaise

Soy Vinegar Sauce:

• 2 c soy sauce
• 1 c apple cider vinegar
• ½ c brown sugar
• ¼ c minced garlic

Garlic Rice:

• ¾ c vegetable oil
• 16 garlic cloves, minced
• 8 c white long-grain rice
• ½ tsp salt

Skewers:

• 2 red onions, cut into 1 1/2-in squares
• 2 red peppers, cut into 1 ½-in squares
• 2 yellow peppers, cut into 1 ½-in squares
• 2 green peppers, cut into 1 ½-in squares
• 12 jalapeños, cut in half
• 24 cherry tomatoes
• 48 scallions, whole whites only, trimmed of roots
• 48 baby potatoes, cooked

Directions

For the Marinade:

1. Combine all the ingredients in a non-reactive bowl.
2. Coat the cubes in the marinade and allow to rest overnight, refrigerated.
3. Drain well before skewering.

For the Cilantro Chimichurri Mayo:

1. Combine all the ingredients in a non-reactive bowl and reserve for service.

For the Soy Vinegar Sauce:

1. Combine all the ingredients in a non-reactive bowl and reserve for service.

For the Garlic Rice:

1. In a 1-gal Dutch oven, heat ½ c of the oil over medium heat. Add the garlic and fry for 2 minutes, until soft and aromatic, but not browned.
2. Pour 15 c of water on the garlic and bring to a boil.
3. Add the rice and salt to the pan and stir to combine. Reduce heat to low and cover. Cook for 10 to 15 minutes, until water is incorporated and rice is fluffy.
4. Remove from heat and drizzle the remaining ¼ c vegetable oil over the rice. Fluff with a fork, making sure the grains separate easily. Save for service.

For the Skewers:

1. Preheat the grill and season with oil.
2. Using 10-in skewers (if using wooden skewers, soak them for at least 30 minutes), alternate vegetables and top sirloin, making sure to include 3 pieces of sirloin for a full portion size.
3. Grill the skewers for 1 ½ minutes each side, making sure to get grill marks on every side. Verify the desired internal temperature prior to serving.
4. Serve over Garlic Rice with the dipping sauces.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley