Lomo a la Huancaina (Peruvian Steak with Cheese Sauce)
Recipe: #19297
May 25, 2015
Categories: Steak, South American, Fathers Day Sunday Dinner, Gluten-Free, High Protein, Low Carbohydrate, Oil, Beef Dinner, more
"In Peru, Huancaina sauce (sauce from Huancayo) is most often served over cold or room-temperature potatoes. However it is sometimes used in other ways; this is one of them. You can substitute 1/2 teaspoon dried ground chilies for the fresh. Adapted from Pan American's Complete Round the World Cookbook."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (476.7 g)
- Calories 1258.9
- Total Fat - 110.2 g
- Saturated Fat - 38.7 g
- Cholesterol - 1990.6 mg
- Sodium - 698.5 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 2.3 g
- Sugars - 6.5 g
- Protein - 48 g
- Calcium - 306 mg
- Iron - 7.5 mg
- Vitamin C - 56.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Place cream cheese in a bowl and beat until smooth.
Step 2
Add egg yolks, chili peppers, and salt.
Step 3
Beat well with a wooden spoon.
Step 4
Add olive oil slowly, drop by drop, beating constantly.
Step 5
Add cream, lemon juice and onions, and mix well.
Step 6
Place mixture in a small saucepan and heat gently over low heat.
Step 7
Meanwhile, broil or grill the steaks to the desired degree of doneness.
Step 8
Serve sauce over steaks, garnished with olives and egg quarters.
Tips
No special items needed.
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