Ingredients

Churrasco:

* cooking spray
* 4 cups sliced onion
* 1/2 teaspoon sugar or brown sugar
* 1 (1 1/2 lb) center-cut beef tenderloin
* 1/2 teaspoon salt
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried oregano
* 1/2 teaspoon black pepper
* 1/4 teaspoon ground cumin

Pebre (Chilean Cilantro Sauce)

* 2/3 cup low sodium vegetable broth
* 1/2 cup minced fresh cilantro or minced fresh parsley
* 1/2 cup minced onion
* 1/2 cup minced red bell pepper
* 1/4 cup white vinegar or red wine vinegar
* 1/4 cup extra-virgin olive oil
* 1 teaspoon salt
* 1 teaspoon dried oregano
* 1 teaspoon crushed red pepper flakes (less or to taste)
* 1/2 teaspoon black pepper
* 4 garlic clove, minced

Directions

Churrasco:
Place a large skillet coated with cooking spray over medium heat until hot. Add sliced onion and sugar; cover and cook 10 minutes or until golden brown, stirring frequently. Keep warm.

Prepare broiler.Cut tenderloin lengthwise with the grain into 6 even steaks. Place 1 steak between 2 sheets of heavy-duty plastic wrap;flatten to an even thickness using a meat mallet or rolling pin. Repeat procedure with remaining steaks.Combine salt and next 4 ingredients(salt through cumin). Rub salt mixture over both sides of steaks.

Place steaks on broiler pan coated with cooking spray. Broil 2 minutes on each side or until desired degree of doneness.Top each steak with onion mixture; drizzle each with 1 tablespoon of Pebre.

Pebre:
Combine all ingredients,stirring with a whisk until well-blended. Store remaining sauce in an airtight container in the refrigerator for up to 2 weeks.