Caribbean-Crusted Butt Tenderloin
Featured Product:
Steak
Ingredients
- 2 Salt & Sear™ beef butt tenderloins, about 2lbs each
- ¼ cup olive oil
- 2 tablespoons ground cumin
- 8 garlic cloves, minced
- 2 tablespoons fresh lime juice
- 2 tablespoons cilantro, coarsely chopped
- ¼ teaspoon coarsely ground black pepper
- ¼ teaspoon kosher salt
Cooking Instructions
- Place oil, cumin, garlic, lime juice, cilantro and pepper in food processor, and process to smooth paste.
- Place tenderloins in large, shallow baking dish or pan. Rub all marinade paste over tenderloins. Cover, and refrigerate 4 hours or overnight.
- Preheat grill to medium-high heat. Remove tenderloins from dish. Do not wipe off excess marinade. Season with salt.
- Grill until meat reaches 135°F on internal meat thermometer for medium-rare doneness.
- Remove from grill, and let rest 10 minutes. Slice against grain, ½-inch thick, and arrange on serving platter.
- Serve with roasted new potatoes and mixed vegetables.
