Ingredients
- Churrasco:
- cooking spray
- 4 cups sliced onion
- 1/2 teaspoon sugar or brown sugar
- 1 (1 1/2 lb) 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)
- 2/3 cup low sodium vegetable broth
- 1/2 cup minced fresh cilantro or minced fresh parsley
- 1/2 cup minced onion
- 1/2 cup minced red bell pepper
- 1/4 cup white vinegar or red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes (less or to taste)
- 1/2 teaspoon black pepper
- 4 garlic clove, minced
Details
Preparation
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.
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.
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