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

Churrasco with Pebre (Grilled Beef Tenderloin with Chilean Cilantro Sauce) Recipe
Photo: Becky Luigart-Stayner
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.)

Yield:

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

Recipe from

Nutritional Information

Calories 167
Caloriesfromfat 39 %
Fat 7.3 g
Satfat 2.3 g
Monofat 3.4 g
Polyfat 0.5 g
Protein 17.1 g
Carbohydrate 8.2 g
Fiber 1.7 g
Cholesterol 48 mg
Iron 2.5 mg
Sodium 329 mg
Calcium 27 mg

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

Preparation

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.

Prepare broiler.

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.

Note:

Steven Raichlen,

January 2000
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