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Colombian Lomo al Trapo with Grilled Pineapple Salsa
Created by: Howcan Team
Ingredients
- 2 lbs beef tenderloin
- 2 cups coarse salt
- 1/4 cup whole black peppercorns
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 pineapple, peeled and sliced into rings
- 1 red onion, diced
- 1 jalapeno, seeded and diced
- 1/4 cup lime juice
- Salt and pepper to taste
Instructions
- Preheat the grill to high heat.
- In a bowl, mix the coarse salt, black peppercorns, parsley, and cilantro. Spread the mixture on a clean kitchen towel.
- Wrap the beef tenderloin tightly in the salt-covered towel, securing the ends with kitchen twine to form a neat package.
- Place the wrapped beef directly on the hot grill and cook for 25-30 minutes, turning occasionally, until the internal temperature reaches 125°F for medium-rare. Remove from the grill and let it rest for 10 minutes.
- While the beef is resting, grill the pineapple rings for 2-3 minutes per side until they have grill marks. Remove from the grill and chop into small pieces.
- In a bowl, combine the grilled pineapple, diced red onion, jalapeno, minced garlic, lime juice, and olive oil. Season with salt and pepper to taste.
- Unwrap the beef tenderloin from the salt crust, brush off any excess salt, and slice into thick pieces.
- Serve the sliced beef with the grilled pineapple salsa on the side. Enjoy!
Colombian Lomo al Trapo, a traditional dish originating from the Andean region, is a succulent and flavorful beef tenderloin wrapped in a cloth and grilled to perfection. The method of cooking the meat in a cloth, known as "al trapo," infuses it with a unique smoky flavor. This dish has been a staple in Colombian cuisine for generations, with various chefs and restaurants adding their own creative twists to the classic recipe. When served with a zesty grilled pineapple salsa, the dish takes on a delightful tropical twist, balancing the rich flavors of the beef with the sweetness and tanginess of the salsa. One renowned variation of this dish can be found at the iconic La Puerta Falsa in Bogotá, where the lomo al trapo is expertly prepared and served with a side of vibrant grilled pineapple salsa. The key to achieving the perfect lomo al trapo lies in the quality of the beef and the meticulous grilling process, while the grilled pineapple salsa adds a refreshing and complementary element to the dish. Whether enjoyed at a traditional Colombian eatery or prepared at home, lomo al trapo with grilled pineapple salsa is a true culinary delight that captures the essence of Colombian flavors.
60 min
4
450 calories
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