Lomo al Trapo - Beef Tenderloin in Cloth

Lomo al trapo translates directly as “beef tenderloin in cloth.” It is a Colombian dish cooked right on the hot coals. Compliments of primal grill tv show.

Combine above marinade ingredients and store at least 2 hours in refrigerator.

Light 1 full chimney starter full of coals and place in grill once white hot. No grill grate needed!

While coals are heating up, prep the tenderloins, or lomo. Lay out the cloth and cover with salt, leaving an approx 1" salt-free border. Place the tenderloin on one end, cover with salt then roll up like a burrito. Tie it VERY securely with cooking twine. Some salt will leak out, no big deal. Just be sure the tenderloin is completely encased in salt.

Once your coals are hot, throw the lomo DIRECTLY onto the coals. Turn after 9 minutes, then cook another 8-9 minutes depending on desired doneness.

Lift the lomo out of the grill, tap solidly with tongs or a meat mallet and the burnt up cloth simply falls off. Allow to rest for 5 min, slice and enjoy.