Churrasco with Pebre (Grilled Beef Tenderloin with Chilean Cilantro Sauce) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Churrasco means different things in different parts of Latin America: a particular cut of beef in Argentina, a general term for barbecue in Brazil, and a flat tenderloin in Nicaragua. For this dish, the steak is cut in the Nicaraguan style, seasoned with Salvadoran spices, and accented with a Chilean sauce called pebre. (Recipes by Steven Raichlen, award-winning author of Healthy Latin Cooking.) Ingredients:
cooking spray |
4 cups sliced onion |
1/2 teaspoon sugar |
1 (1 1/2-pound) center-cut beef tenderloin |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon dried oregano |
1/2 teaspoon black pepper |
1/4 teaspoon ground cumin |
pebre (chilean cilantro sauce) |
Directions:
1. Place a large skillet coated with cooking spray over medium heat until hot. Add sliced onion and sugar; cover and cook 10 minutes or until golden brown, stirring frequently. Keep warm.
2. Prepare broiler.
3. Cut tenderloin lengthwise with the grain into 6 even steaks. Place 1 steak between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin. Repeat procedure with remaining steaks. Combine salt and next 4 ingredients (salt through cumin). Rub salt mixture over both sides of steaks. Place steaks on a broiler pan coated with cooking spray. Broil 2 minutes on each side or until desired degree of doneness. Top each steak with onion mixture; drizzle each with 1 tablespoon Pebre.
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