Ingredients

- Butter

- Garlic

- Rosemary

- Cherry tomato

- Basil

Step-by-step preparation: Maintain a constant flame, so when you place your Lomo Liso it should sizzle in the pan.

- To preserve your tomatoes: You should put a little oil in your pan, but not over too high a heat, since more than 80% of tomatoes are water, so if we produce a heat shock, the tomatoes will most likely burst.

- Before cutting the Lomo Liso, we must prepare the pan by adding oil:

*Recommendation: To ensure that our Lomo Liso has a perfect seal, you must make sure that the oil is not burning, but rather check that it has a good temperature. (which you will check when you leave the Lomo Liso in the pan)

- Cut your Lomo Liso steaks, making sure they are two fingers thick to achieve even cooking.
- After cutting our steaks, we begin to season both sides.
- In the pan you will have to add the accompaniments to create a wonderful mixture; starting with the butter, then the garlic and rosemary.

- After 5 minutes you have to turn your Lomo Liso. (look for the browning)
- After your cut is well cooked, it is very important to let your cut rest for about 10 minutes before eating.
- Once this waiting time has passed, we must mix all the exquisite mixture with our cut and bathe it with the flavors of butter, garlic, rosemary and garnish it with the candied tomatoes.

Now, all that's left to do is enjoy an exquisite preparation in the best Mollendo style.