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!).