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Citrus-Marinated Colombian Lomo al Trapo
Created by: Howcan Team
Ingredients
- 2 lbs of beef tenderloin
- 1/2 cup of orange juice
- 1/4 cup of lime juice
- 1/4 cup of lemon juice
- 4 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of vegetable oil
- 1 bunch of fresh parsley, chopped
Instructions
- In a bowl, mix together 1/2 cup of orange juice, 1/4 cup of lime juice, 1/4 cup of lemon juice, 4 cloves of minced garlic, 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 cup of vegetable oil to create the citrus marinade.
- Cut the beef tenderloin into 4 equal portions and place them in a large resealable plastic bag. Pour the citrus marinade over the beef, seal the bag, and refrigerate for at least 4 hours or overnight to marinate.
- Preheat the grill to high heat.
- Remove the beef from the marinade and discard the excess marinade. Pat the beef dry with paper towels.
- Lay out a clean cotton cloth (such as a flour sack towel) and place the beef portions in the center. Roll the beef in the cloth, tying the ends with kitchen twine to create a secure bundle.
- Place the cloth-wrapped beef directly on the hot grill and cook for 10-12 minutes, turning occasionally, until the beef reaches your desired level of doneness.
- Remove the cloth-wrapped beef from the grill and let it rest for 5 minutes. Carefully unwrap the beef from the cloth and slice it into thick pieces.
- Garnish with chopped fresh parsley and serve the citrus-marinated Colombian Lomo al Trapo immediately. Enjoy!
Colombian Lomo al Trapo, a traditional dish, has been elevated with a zesty citrus marinade. This method infuses the tender beef with a refreshing tanginess, adding a new dimension to the classic recipe. Renowned Colombian chefs, such as Leonor Espinosa, have popularized this modern twist on the dish, drawing inspiration from the diverse culinary traditions of the country. The citrus marinade, featuring ingredients like lime, orange, and grapefruit, brings a burst of flavor to the succulent meat. For the best version of this dish, visit upscale restaurants in Bogotá or Medellín, where chefs expertly prepare Lomo al Trapo with a citrus marinade. Don't miss out on this delightful fusion of tradition and innovation.
60 min
4
400 calories
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