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Colombian Lomo al Trapo
Created by: Howcan Team
Ingredients
- 2 lbs of beef tenderloin
- 2 tbsp of coarse salt
- 1 tbsp of ground black pepper
- 1 tbsp of ground cumin
- 1 tbsp of paprika
- 4 cloves of garlic, minced
- 4 green onions, chopped
- 4 large banana leaves
- Kitchen twine
Instructions
- Preheat the grill to high heat.
- In a small bowl, mix together 2 tbsp of coarse salt, 1 tbsp of ground black pepper, 1 tbsp of ground cumin, 1 tbsp of paprika, 4 cloves of minced garlic, and 4 chopped green onions to create a spice rub.
- Place the 2 lbs of beef tenderloin on a clean work surface and generously coat it with the spice rub, pressing it into the meat to adhere.
- Lay out 4 large banana leaves on top of each other, place the seasoned beef tenderloin in the center, and wrap the banana leaves around the meat, securing it with kitchen twine to form a tight bundle.
- Once the grill is hot, place the wrapped beef tenderloin directly onto the grill grates and cook for 20-25 minutes, turning occasionally, until the internal temperature reaches 130°F for medium-rare or to your desired level of doneness.
- Remove the beef tenderloin from the grill and let it rest for 5 minutes before unwrapping the banana leaves and slicing the meat.
- Serve the Colombian Lomo al Trapo with traditional sides like arepas, rice, and avocado salad. Enjoy!
Colombian Lomo al Trapo, a traditional dish, originated in the Andean region of Colombia. This method of cooking involves wrapping a seasoned beef tenderloin in a cloth and grilling it over an open flame. The dish is believed to have been created by Colombian cowboys, known as "vaqueros," who used this technique to cook their meals while out on the range. The cloth helps to seal in the flavors and juices of the meat, resulting in a tender and flavorful dish. Today, Lomo al Trapo is a popular dish in Colombian cuisine, often enjoyed at family gatherings and special occasions. Chefs and restaurants in the Andean region, particularly in cities like Bogotá and Medellín, are known for their expertise in preparing this dish. The key to a perfect Lomo al Trapo lies in the quality of the beef and the blend of traditional Colombian spices used for seasoning. For those looking to experience the best version of this dish, seeking out a reputable Colombian restaurant with a focus on traditional cuisine is recommended. Additionally, adventurous home cooks may want to try their hand at replicating this unique grilling method to capture the authentic flavors of Colombian Lomo al Trapo.
50 min
4
400 calories
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