Churrasco Con Pebre Chilean Recipes

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Churrasco Con Pebre Chilean Recipes

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Chilean Recipes

  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Churrasco:

  • cooking spray

  • 4

    cups sliced onion

  • ½

    teaspoon sugar or brown sugar

  • 1

    (1½ lb) center-cut beef tenderloin

  • ½

    teaspoon salt

  • ½

    teaspoon garlic powder

  • ½

    teaspoon dried oregano

  • ½

    teaspoon black pepper

  • ¼

    teaspoon ground cumin

  • Pebre (Chilean Cilantro Sauce)

  • cup low sodium vegetable broth

  • ½

    cup minced fresh cilantro or minced fresh parsley

  • ½

    cup minced onion

  • ½

    cup minced red bell pepper

  • ¼

    cup white vinegar or red wine vinegar

  • ¼

    cup extra-virgin olive oil

  • 1

    teaspoon salt

  • 1

    teaspoon dried oregano

  • 1

    teaspoon crushed red pepper flakes (less or to taste)

  • ½

    teaspoon black pepper

  • 4

    garlic clove, minced

Directions

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 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 of Pebre. Pebre: Combine all ingredients,stirring with a whisk until well-blended. Store remaining sauce in an airtight container in the refrigerator for up to 2 weeks.


Nutrition

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