Receta de Bife de Lomo Vetado | Carnes A Punto | A Punto Box Edition

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

lomo vetado

💰Cheaper: sirloin

Sirloin is a more affordable cut of beef.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is a budget-friendly substitute for butter.

red wine

🥗Healthier: grape juice

💰Cheaper: white vinegar

White vinegar can provide acidity at a lower cost.

Defrost the lomo vetado for 24 hours in the refrigerator to keep the fibers intact and tender.

30 minutes before grilling, remove the lomo vetado from the vacuum seal to allow it to oxygenate and return to its natural color.

Remove the film covering the lomo vetado before cooking.

Season both sides of the lomo vetado with salt and black pepper; do not add olive oil as the marbled fat will provide enough flavor.

Preheat the grill until it is hot; a strong fire is necessary for grilling.

Grill the lomo vetado for 6 minutes on one side, then flip it and grill for another 6 minutes, pressing it against the grill to render the fat and achieve a good temperature.

After grilling, remove the lomo vetado and let it rest on a cutting board for about 3 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary