Churrasco of Tenderloin Tips Puntas de Churrasco

Appears in
top 1000The Barbecue Bible
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

Butchers sometimes sell tenderloin “tips” or “tails”—the narrow ends that are too slender to cut into filets mignons. These tips make a wonderful churrasco (they’re better marbled than the center cuts) and they’re a lot less expensive to boot. You may need to butterfly them to obtain thin, broad strips (see the box How to Butterfly Pork or Beef for instructions).

Substitute 1¾ pounds of tenderloin tips for the center cut tenderloin in the previous Nicaraguan-Style Steak (you’ll need a little more meat because the tips are a fattier cut). Trim off any excess fat and proceed with the recipe.