Lomo Al Trapo: Colombian Salt-crusted Beef Tenderloin

Lomo al Trapo is a traditional Colombian dish where beef tenderloin is encrusted in salt and cooked over an open flame. The result is a tender and flavorful piece of meat that is perfect for special occasions or gatherings.

Lomo Al Trapo: Colombian Salt-crusted Beef Tenderloin

Ingredients

  • 1 whole beef tenderloin, trimmed (about 2 pounds)
  • 4 pounds coarse sea salt
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin

Instructions

  1. Preheat the grill to high heat.
  2. In a bowl, mix the black pepper, garlic powder, paprika, oregano, and cumin.
  3. Rub the beef tenderloin with vegetable oil and then coat it with the spice mixture.
  4. Wrap the beef tenderloin tightly in a clean cotton cloth, making sure it is completely covered.
  5. Completely cover the wrapped beef tenderloin with the coarse sea salt, pressing gently to form a crust.
  6. Place the salt-crusted beef tenderloin directly on the grill grates and cook for about 45 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C).
  7. Remove the beef tenderloin from the grill and let it rest for 10 minutes.
  8. Crack the salt crust open, remove the cloth, and brush off any excess salt.
  9. Slice the beef tenderloin and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Grilling

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
20g
Carbohydrates
0g

Supplies

Clean cotton cloth

Tools

Grill

Serving suggestions

Serve the Lomo al Trapo with chimichurri sauce and a side of roasted vegetables for a complete Colombian feast.

Tips & tricks

Make sure to use a clean cotton cloth that is large enough to completely wrap the beef tenderloin. This method creates a unique and flavorful crust while keeping the meat incredibly tender.

Cost

$30