Food World : How To Make Churrasco with Pebre (Grilled Beef Tenderloin with Chilean Cilantro Sauce)

Churrasco with Pebre (Grilled Beef Tenderloin with Chilean Cilantro Sauce)

Yield

6 servings (serving size: 3 ounces steak, 1/2 cup onion mixture, and 1 tablespoon pebre)

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

How to Make It

• • Step 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.
    Step 2

    Prepare broiler.
  • Step 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.