Jump to recipe
Our last and final summer picnic recipe to share with y’all is a hearty dish with lots of flavor. Created by Spur Restaurant and Bar’s chef Kevin Humphreys, the steak saltado is the savory star of a perfect summer picnic. This Wyoming steak recipe is served sliced and covered with a saltado sauce using roma tomatoes, amarillo paste and other mouth-watering ingredients. It’s easy to grill at home and take with you for your destination picnic, or served straight from the grill to your guests in the backyard.
We hope you enjoy these summer picnic recipes as much as we do. Not only are these dishes tasty and filled with quality ingredients, they are fun to share with friends and family while enjoying a beautiful day outside on a blanket.
Ingredients
- *For the steaks
- 5 Wyoming Angus Beef New Yorks (12-ounce steaks)
- Sea Salt
- Black pepper
- Olive oil
- Cilantro
- *For the sauce
- 8 roma tomatoes, peeled and seeded
- ½ teaspoon sesame oil
- 2 teaspoons olive oil
- 1 red onion, julienned
- 1 clove garlic, minced
- ½ cup soy sauce
- ¾ cup red wine vinegar
- 2 teaspoons aji amarillo paste
- 2 teaspoons aji panca paste
- 2 teaspoons tomato paste
- 1 cup veal stock
- 1 teaspoon sugar, granulated
- 1 tablespoon cilantro, chopped
Instructions
- Season steaks liberally with salt and pepper. Coat in small amount of olive oil, and grill to desired temperature. Allow the steaks to rest for 3 minutes, then slice and top with saltado sauce and cilantro.
- Cut the peeled and seeded tomatoes into medium-size strips. Heat large skillet over medium heat, and add the sesame and olive oils. Saute the onions, then add garlic and be careful not to burn. Then add the soy, vinegar, chile pastes and tomato paste. Let simmer for about 3 minutes. Then add the tomato strips, veal stock and sugar, and let simmer for 3 minutes. Before serving, add chopped cilantro.
