Chilean lomo liso a la parrilla is beef strip loin cut into thick steaks, brushed with oil, seasoned with coarse grilling salt, and cooked over charcoal until juicy. It takes 30 minutes of preparation plus 30 minutes of grilling and serves 6 people.
It is a classic, easy barbecue cut, tender and juicy, to enjoy with family or friends any day of the week.
How to Make Chilean Grilled Lomo Liso?
You can grill lomo liso as a whole piece or, as in this recipe, cut into thick steaks, which makes it easier to control the cooking time and doneness. Coarse salt, a little oil, and well prepared embers are all it needs.
Nutritional Information
Each serving of grilled lomo liso contains approximately 350 kcal, 0 g of carbohydrates, 25 g of fat, 30 g of protein, 90 mg of cholesterol, and 800 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Lomo Liso a la Parrilla Recipe
Preparation: 30 minutes
Cooking: 30 minutes
Servings: 6 people
Ingredients
- 2 kg (4.4 lb) of lomo liso (beef strip loin)
- Sunflower oil
- Coarse grilling salt
- Black pepper (optional)
Instructions
- Light the charcoal well ahead of time without chemical lighters, using only paper towels and a little oil. Take the meat out of its packaging and let it rest for about 10 minutes on a cutting board.
- Lay the loin across the board and cut it with a sharp knife into steaks about 4 cm thick. Brush them with a little sunflower oil, sprinkle coarse salt over the whole surface, and let them rest for about 5 minutes.
- Check that the charcoal is well lit and the grill is at medium high heat, when you can hold your hand over it for about 3 seconds before pulling it away. Lay the steaks on the grill and sprinkle with a little pepper if you like.
- Grill for about 30 minutes, turning the steaks between their different sides and positions until juicy and medium firm. Take them off and let them rest on the board for about 5 minutes. Slice and serve right away with marraquetas and chancho en piedra salsa.
Additional Tips
Rest before and after
Resting the meat 10 minutes out of the refrigerator lets it cook evenly, and resting it 5 minutes after grilling lets the juices redistribute. Cut it right away and it can lose a large part of its juices.
Watch the meat, not the clock
There are no strict rules for grilling times, and even the weather affects the fire. Watch the meat and take it off when it reaches your preferred doneness.
Do not pierce it
Turn the steaks with tongs, never a fork, and avoid moving them constantly so a good crust can form.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Coarse salt | Flaky sea salt | 1:1 | Lighter crunch |
| Sunflower oil | Canola oil | 1:1 | Same neutral flavor |
| Lomo liso | Lomo vetado (rib eye) | 1:1 | More marbled, juicier |
| Charcoal grill | Cast iron griddle | Same time | No smoke |
Frequently Asked Questions (FAQs)
1. How do I clean the grill properly?
Heat the grates as hot as possible, rub them with half an onion to loosen residue, and finish with a wire brush. Never use soap, since the metal can absorb its flavor.
2. Why use coarse salt instead of fine?
Coarse salt sticks better, forms a crisp crust, and does not penetrate the meat too deeply, so it does not dry it out. Fine salt can make the meat release its juices too early.
3. How thick should the steaks be?
The ideal thickness is 4 to 5 cm, which gives a golden outside and a juicy inside. Thinner steaks cook too fast and dry out, and much thicker pieces need more time and care to cook evenly.
4. What common mistakes ruin a good loin?
Piercing the meat when turning it, moving it constantly, using too high a fire that burns the outside and leaves the inside raw, and cutting it without resting.
What Is Lomo Liso?
Lomo liso is the Chilean name for the beef strip loin or sirloin, a lean, tender cut with a strip of fat on one side. It is one of the most popular cuts for the Chilean asado, grilled whole or as thick steaks.
The Chilean Asado
The Chilean asado is a social ritual as much as a meal, with the grill lit early, choripanes to start, and cuts like lomo liso, asado carnicero, and lomo vetado served with pebre, marraqueta, and red wine.
Did You Know?
Vacuum packed beef often looks dark when first opened. Letting it breathe for a few minutes reoxygenates the myoglobin and brings back its natural red color.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Roasted Lomo Liso Recipe
- Chilean Grilled Asado Carnicero Recipe
- Chilean Grilled Huachalomo Recipe
- Chilean Spicy Mashed Potatoes Recipe
