Churrasco With Chimichurri
Total Time: 35 mins
Preparation Time: 30 mins
Cook Time: 5 mins
Ingredients
- Servings: 4
- 1 (1 1/2 lb) beef tenderloin (5 to 6-inch piece)
- 1 cup cilantro leaf
- 1/2 cup fresh mint leaves
- 1 cup flat leaf parsley
- 6 fresh garlic cloves, peeled
- 1/2 teaspoon hot pepper flakes
- 1 cup extra virgin olive oil
- 1/3 cup vinegar
- 1/3 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Recipe
- 1 prepare the chimichurri.
- 2 combine the herbs and garlic in a food processor and finely chop.
- 3 add the oil, vinegar, water, salt, pepper and hot pepper flakes and process to make a thick sauce.
- 4 correct the seasoning, adding salt or vinegar to taste.
- 5 the chimichurri should be highly seasoned.
- 6 pour 1/4 of the chimichurri into a baking dish just large enough to hold the tenderloin.
- 7 holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat even slices. place each slice between 2 sheets of plastic wrap and pound with a meat cleaver to a thickness of 1/4 inch.
- 8 arrange the steaks on top of the chimichurri in the baking dish.
- 9 pour another 1/4 of the chimichurri on top.
- 10 marinate the beef for 30 minutes to 1 hour.
- 11 set up your grill for direct grilling and preheat to high.
- 12 (we have done this on our gas grill and it was awesome, and we have done it on the charcoal grill with smoke chips - yummy!).
- 13 arrange the beef slices on the grate on the diagonal and grill until cooked to taste, about 2 minutes a side for medium-rare, rotating the slice 90 degrees after 1 minute to create an attractive crosshatch of grill marks.
- 14 transfer the churrasco to plates or a platter and serve with the remaining chimichurri sauce on the side.
- 15 (we actually prefer it without the additional sauce on the side).
- 16 (do not overcook, it is not nearly as good well done!).
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