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

Photo: Becky Luigart-Stayner
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
  • Pebre (Chilean Cilantro Sauce)

Nutrition 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

How to Make It

  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.