Churrasco with Pebre (Grilled Beef Tenderloin with Chilean Cilantro Sauce)
Need a gluten free and dairy free main course? Churrasco with Pebre (Grilled Beef Tenderloin with Chilean Cilantro Sauce) could be a tremendous recipe to try. One portion of this dish contains roughly 22g of protein, 25g of fat, and a total of 357 calories. This recipe serves 6. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe is typical of South American cuisine. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 45 minutes. If you have sugar, pepper, garlic powder, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
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.
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.