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CHURRASCO CON PEBRE
  • 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
  • 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
    1. Pebre (Chilean Cilantro Sauce):Combine all ingredients, stirring with a whisk until well-blended.
    2. Serving: 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.
    3. Prepare broiler.
    4. 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.
    		 
     

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