Ben and Elizabeth are out on the patio which means it’s time for 12 Days of Grilling! Today, our friend and chef Amalia Moreno-Damgaard is making Lomo Saltado. Cut the tenderloin in 2×1-inch strips.

To prepare lomo saltado, first bring a pot of salted water to a boil and cook the rice that will serve as the accompaniment (1). While the rice is cooking, cut the beef filet first into slices (2) and ...