📝 About This Recipe
A dramatic masterpiece of Colombian grilling, Lomo al Trapo involves wrapping a whole beef tenderloin in a thick layer of salt and a damp cotton cloth before tossing it directly into the glowing embers. The cloth chars away to create a hard, insulating shell that steams the meat in its own juices, resulting in an impossibly tender, perfectly seasoned steak with a smoky crust. It is a primitive yet sophisticated technique that turns a backyard barbecue into a theatrical culinary event.
🥗 Ingredients
The Beef
- 2.5 - 3 pounds Center-cut beef tenderloin (Chateaubriand) (trimmed of silver skin and excess fat, at room temperature)
The Salt Crust and Wrap
- 2 pounds Coarse kosher salt or sea salt (do not use fine table salt)
- 2 tablespoons Dried oregano
- 1 tablespoon Black pepper (freshly cracked)
- 1 piece Clean cotton cloth or kitchen towel (approx 15x20 inches, 100% cotton only (no synthetics))
- 1/2 cup Red wine or water (for dampening the cloth)
- 4 feet Butcher's twine (100% cotton)
Classic Ají Side Sauce
- 1/2 cup Fresh cilantro (finely chopped)
- 3 pieces Green onions (finely minced)
- 1 piece Roma tomato (finely diced)
- 1/2 piece Habanero or Scotch Bonnet pepper (seeded and minced for heat)
- 2 tablespoons White vinegar
- 1 tablespoon Lime juice (freshly squeezed)
- 1 tablespoon Olive oil
- to taste Salt and pepper
👨🍳 Instructions
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1
Prepare a large charcoal or wood fire. You need a significant bed of glowing red embers. This dish is cooked directly on the coals, not on a grate.
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2
Soak your cotton cloth in the red wine or water until completely saturated, then wring it out so it is damp but not dripping.
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3
Lay the damp cloth flat on a clean work surface. Spread the coarse salt over the cloth in an even layer about 1/2 inch thick, leaving a 2-inch border at the edges. Sprinkle the oregano and black pepper over the salt.
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4
Place the beef tenderloin at one end of the salt-covered cloth. Carefully roll the beef tightly in the cloth, ensuring a thick layer of salt completely surrounds the meat.
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5
Fold the ends of the cloth inward to seal the 'log' and tie it securely with butcher's twine every 2 inches. It should look like a white, oversized sausage.
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6
Once the fire has settled into a bed of hot coals, place the wrapped beef directly onto the embers. Use tongs to ensure it is nestled into the heat.
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7
Cook for approximately 8-10 minutes. The cloth will turn completely black and charred; this is normal and expected.
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8
Flip the log over using long-handled tongs and cook for another 8-10 minutes on the other side. For medium-rare, you are looking for an internal temperature of 125-130°F (52-54°C) when checked through the crust.
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9
While the beef cooks, prepare the Ají sauce by mixing the cilantro, onions, tomato, pepper, vinegar, lime juice, and oil in a small bowl. Season with salt and let the flavors marry.
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10
Remove the beef from the fire. It will look like a burnt log. Place it on a heat-proof board and let it rest for at least 10-15 minutes. The carry-over cooking is essential here.
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11
To serve, use the back of a heavy knife or a small hammer to crack the hardened salt crust. It should break away in large chunks.
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12
Carefully lift the beef out of the crust. Use a pastry brush to whisk away any excess salt sticking to the meat.
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13
Slice the tenderloin into thick medallions and serve immediately with the fresh Ají sauce.
💡 Chef's Tips
Ensure your cloth is 100% cotton; synthetic fibers will melt into your meat and ruin the dish. Do not be afraid of the salt; the moisture in the meat and the cloth prevents the beef from becoming overly salty. Always use a digital thermometer to check the internal temperature through the cloth to ensure perfect doneness. Let the meat rest! If you crack the crust too early, the juices will escape and the meat will dry out. If you don't have a charcoal grill, you can cook this directly on the floor of a wood-burning pizza oven.
🍽️ Serving Suggestions
Serve with grilled 'Papa Salada' (salt-crusted Andean potatoes) for an authentic Colombian experience. Pair with a bold Argentinian Malbec or a smoky Mezcal cocktail to complement the charred flavors. Add a side of grilled avocado halves filled with a squeeze of lime and a pinch of sea salt. A crisp, simple green salad with a light vinaigrette helps cut through the richness of the beef. Roasted sweet plantains (maduros) provide a perfect sweet contrast to the salty crust.