Churrasco with Pebre (Grilled Beef Tenderloin with Chilean Cilantro Sauce)

Gluten Free
Dairy Free
Health score
13%
Churrasco with Pebre (Grilled Beef Tenderloin with Chilean Cilantro Sauce)
45 min.
6
46kcal

Suggestions


Delight your taste buds with a culinary journey to Chile with our Churrasco with Pebre, a succulent grilled beef tenderloin beautifully complemented by a vibrant cilantro sauce. This dish is not only a feast for the eyes but also a healthy choice, with the recipe being both gluten-free and dairy-free, making it suitable for a variety of dietary preferences.

Imagine tender steaks grilled to perfection, infused with a harmonious blend of spices including black pepper, garlic powder, and cumin, creating layers of flavor that dance on your palate. Topped with caramelized onions that add sweetness and depth, this dish is sure to impress at your next lunch or dinner gathering.

In just 45 minutes, you can bring the essence of Chilean cuisine to your table, serving up a main course that is rich in protein yet low in calories, with each serving containing only 46 kcal. It's a wonderful option for a hearty meal that doesn't compromise on taste or health.

Whether you're grilling for a special occasion or simply enjoying a casual dinner with family, Churrasco with Pebre is a fantastic choice that showcases the best of fresh ingredients and bold flavors. Join us as we explore this dish that epitomizes the spirit of Chilean cooking, where every bite is filled with passion and tradition.

Ingredients

  • 1.5 pound frangelico 
  • 0.5 teaspoon pepper black
  • 0.5 teaspoon garlic powder 
  • 0.3 teaspoon ground cumin 
  • cups onion sliced
  • 0.5 teaspoon oregano dried
  • 0.5 teaspoon salt 
  • 0.5 teaspoon sugar 
  • servings cilantro leaves (Chilean Cilantro Sauce)

Equipment

  • frying pan
  • plastic wrap
  • broiler
  • rolling pin
  • meat tenderizer
  • broiler pan

Directions

  1. Place a large skillet coated with cooking spray over medium heat until hot.
  2. 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.
  5. 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.
  6. Combine salt and next 4 ingredients (salt through cumin). Rub salt mixture over both sides of steaks.
  7. 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.

Nutrition Facts

Calories46kcal
Protein10.26%
Fat2.58%
Carbs87.16%

Properties

Glycemic Index
29.35
Glycemic Load
2.47
Inflammation Score
-6
Nutrition Score
2.9813043241915%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
5.34mg
Kaempferol
0.69mg
Myricetin
0.03mg
Quercetin
21.71mg

Nutrients percent of daily need

Calories:45.97kcal
2.3%
Fat:0.14g
0.22%
Saturated Fat:0.05g
0.32%
Carbohydrates:10.74g
3.58%
Net Carbohydrates:8.78g
3.19%
Sugar:4.87g
5.41%
Cholesterol:0mg
0%
Sodium:198.47mg
8.63%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.26g
2.53%
Vitamin C:7.93mg
9.62%
Manganese:0.17mg
8.67%
Fiber:1.96g
7.84%
Vitamin B6:0.13mg
6.74%
Folate:20.88µg
5.22%
Potassium:165.09mg
4.72%
Vitamin B1:0.05mg
3.41%
Phosphorus:32.94mg
3.29%
Magnesium:11.93mg
2.98%
Calcium:29.1mg
2.91%
Copper:0.05mg
2.37%
Iron:0.37mg
2.08%
Vitamin K:2.05µg
1.95%
Vitamin B2:0.03mg
1.81%
Vitamin B5:0.14mg
1.37%
Zinc:0.2mg
1.34%
Source:My Recipes