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Churrasco with Pebre




Source of Recipe


Cooking Light, JANUARY 2000






Recipe Introduction


Churrasco typically refers to grilled beef and is a favorite main dish in Argentina, Brazil, Nicaraugua, and Uruguay. In this recipe, we call for beef cut in the Nicaraguan tradition and seasoned with Salvadoran spices, then topped with a Chilean sauce, making this entré a true celebration of Latin American flavors.





List of 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):
  
• 2/3 cup canned vegetable broth
  
• 1/2 cup minced fresh cilantro (If you don't like cilantro, substitute parsley.)
  
• 1/2 cup minced onion
  
• 1/2 cup minced red bell pepper
  
• 1/4 cup white vinegar
  
• 1/4 cup extra-virgin olive oil
  
• 1 teaspoon salt
  
• 1 teaspoon dried oregano
  
• 1 teaspoon crushed red pepper
  
• 1/2 teaspoon black pepper
  
• 4 garlic cloves, minced
  






Instructions



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.
   
4. For Pebre: Combine all ingredients, stirring with a whisk until well-blended.
   






Final Comments


Yield: 6 servings