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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.)

Steven Raichlen
Recipe by Cooking Light January 2000

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Credit: Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

167 calories; calories from fat 39%; fat 7.3g; saturated fat 2.3g; mono fat 3.4g; poly fat 0.5g; protein 17.1g; carbohydrates 8.2g; fiber 1.7g; cholesterol 48mg; iron 2.5mg; sodium 329mg; calcium 27mg.
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