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.
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
- Preheat the grill to high heat.
- In a bowl, mix the black pepper, garlic powder, paprika, oregano, and cumin.
- Rub the beef tenderloin with vegetable oil and then coat it with the spice mixture.
- Wrap the beef tenderloin tightly in a clean cotton cloth, making sure it is completely covered.
- Completely cover the wrapped beef tenderloin with the coarse sea salt, pressing gently to form a crust.
- 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).
- Remove the beef tenderloin from the grill and let it rest for 10 minutes.
- Crack the salt crust open, remove the cloth, and brush off any excess salt.
- 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