Celebrate Grosse Pointe Restaurant Week

The fifth annual Grosse Pointe Restaurant Week is underway and offers something for every food lover's taste buds. More than twenty restaurants are participating this year, including Garrido's Bistro & Pastry.

Owner Vanessa Gonzalez, and her husband, Chef Christopher Garrido, visited the Fox2 Studios Saturday with a sampling of some of their most popular menu items and shared some of their favorite recipes.

Lomo Saltado (Peruvian Stir-Fry Steak)

Ingredients

  •  8 oz. beef tenderloin steak, trimmed
  • 1 tbsp. olive oil
  • 1 tbsp. minced garlic (2-3 cloves garlic, minced)
  • 1/4 cup green onion, cut in rings
  • 1/4 cup red onion, cut in 1/2- thick strips
  • 1 tbs. red wine
  • 1 firm roma tomato, cut in 8 wedges
  • 1/4 cup soy sauce
  • Pinch salt
  • Pinch ground black pepper
  • 1 tbsp. french cilantro or parsley, finely chopped
  • French Fries and/or cooked rice, for serving
Directions
  1.  Cut the beef tenderloin steak into thinner steaks lengthwise. Then, cut into strips crosswise.
  2.  Heat olive oil in a pan at high heat. Add garlic and saute briefly; then add green onion and saute briefly; last, add red onion and saute briefly. 
  3. Add the steak strips, and saute just until they are seared on all sides.
  4. Deglaze with the red wine.
  5. Add the tomato wedges and saute, being careful not to crush the tomato.
  6. Add soy sauce, and lower heat to medium. Stir for about 30 seconds, add salt and pepper to taste and check the seasoning.
  7. Serve warm over french fries or rice.
  8. Top with minced cilantro or parsley. (Cilantro is preferable, because it gives the dish a fresh taste.)

Learn more about the restaurant here, and visit the Grosse Pointe Chamber of Commerce website for more details about the event. 

 

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