Lomo Bajo Recipe

Trim and score

Pat the lomo bajo dry with paper towels. Trim excess fat, leaving a thin cap for flavor. If the cut is very thick, you can slice into two even pieces for faster, more even cooking; otherwise leave whole.

Make marinade

In a bowl combine 3 tbs olive oil, 2 tbs soy sauce, 1 tbs red wine vinegar, minced garlic, chopped rosemary, 1 tsp ground black pepper and 1.5 tsp coarse salt. Whisk until combined.

Marinate

Place the beef in a shallow dish or resealable bag and pour the marinade over it, massaging to coat all surfaces. Marinate in the refrigerator for at least 30 minutes and up to 4 hours. If pressed for time, marinate 15–30 minutes at room temperature.

Bring to temperature

Remove the lomo bajo from the fridge 30 minutes before cooking to come to near room temperature. This promotes even cooking.

Preheat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 4–5 minutes. Pat the meat dry again before searing to encourage a good crust.

Add 1 tbs olive oil to the skillet and swirl to coat. Place the lomo bajo in the pan; do not overcrowd. Sear without moving for 3–4 minutes, until a deep brown crust forms.

Flip the beef and sear the other side 3–4 minutes. For a roast-thickness cut (about 2–2.5 cm thick) this will yield medium-rare. Adjust times: thinner cut 2–3 min per side, thicker cut 5–6 min per side. Use an instant-read thermometer to check internal temperature: 52–54°C for medium-rare, 57–60°C for medium.

If the piece is thick and requires finishing, preheat the oven to 180°C and transfer the skillet to the oven for 5–10 minutes until the desired temperature is reached.

Transfer the beef to a cutting board, tent loosely with foil and rest for 10 minutes. Resting redistributes juices and yields a juicier result.

Return the skillet to medium heat. Add 120 ml beef stock or red wine to deglaze, scraping up browned bits from the bottom of the pan with a wooden spoon.

Reduce the liquid by about half, then whisk in 2 tbs unsalted butter and 1 tsp Dijon mustard off the heat to emulsify and thicken the sauce slightly.

Season the sauce with 0.25 tsp salt, 0.25 tsp freshly ground black pepper and stir in 1 tbs chopped fresh parsley. Spoon sauce over sliced lomo bajo when serving.

Slice the rested lomo bajo thinly against the grain into 1 cm slices. Arrange on a warm platter, drizzle with pan sauce or top with chimichurri or chopped parsley.

Serve with lemon wedges on the side and your choice of sides (roasted vegetables, potatoes, or a simple salad).