You know Dad wants steak for Father's day, but why have just have any steak? Give it some spice and give Dad that Brazilian steakhouse experience without the Brazilian steakhouse cost, with a little help from Roberts' Specialty Meats...
Ingredients:
For the beed tenderloin
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1 beef tenderloin (2-3 pounds)
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1 Tbsp extra virgin olive oil
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1/4 cup coarse salt
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Cracked black peppercorns
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1 tsp crushed red pepper
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2 Tbsp dried oregano
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3 cloves of garlic mashed
For the tomato-onion salsa
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1 large red ripe tomato
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1/2 sweet onion, chopped
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1 small yellow bell pepper, diced
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3 Tbsp chopped cilantro
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1/2 cup extra-virgin olive oil
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3 Tbsp lime juice
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Coarse salt & pepper to taste
Directions:
Preheat the grill to high.
Make the salse simply by combining all the ingredients in a nonreactive serving bowl and make sure to taste-test for enough salt, pepper, and lime juice.
Combine the olive oil, garlic and spices and rub liberally all over the tenderloin.
The tenderloin is best cooked on a spit (rotisserie) over high heat for 25-30 minutes for rare (internal temp of 125 degrees); 35-40 for medium rare (internal temp of 145). If you don't have a spit, cook the tenderloin for about 5 minutes on each side until well-browned, then turn the burner under the meat down to medium or low and cook, turning every 3-5 minutes, until you reach your desired internal temp.
To serve Brazilian Style, bring the tenderloin whole to the table and slice the desired portion onto each eater's plate...Of course, Dad first.
Enjoy and have a Happy Father's Day!
