Churrasco Con Pebre

Ingredients

CHURRASCO

• cooking spray
• 4 cups sliced onions
• 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 cloves, minced

Directions

1. 1

   CHURRASCO:.

2. 2

   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. 3

   Prepare broiler.

4. 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.

5. 5

   Combine salt and next 4 ingredients(salt through cumin). Rub salt mixture over both sides of steaks.

6. 6

   Place steaks on broiler pan coated with cooking spray. Broil 2 minutes on each side or until desired degree of doneness.

7. 7

   Top each steak with onion mixture; drizzle each with 1 tablespoon of Pebre.

8. 8

   PEBRE:.

9. 9

   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.