Churrasco with Chimichurri
Grilled beef tenderloin rubbed with a parsley and garlic chimichurri sauce. A wonderful variation on grilled steak that is sure to impress your family and friends.
- CHIMICHURRI SAUCE VARIATION:
- 2 bunches curly parsley, thick stems discarded, about 8 ounces
- 5 cloves garlic, crushed
- 3/4 cup plus 3 tablespoons extra virgin olive oil
- 3 tablespoons white wine vinegar
- 2 pounds center-cut beef tenderloin, trimmed
- Kosher salt
- Freshly ground pepper
- 2 bunches fresh parsley, chopped (or 1/2 parsley 1/2 cilantro)
- 5 cloves garlic, minced
- 3/4 cup extra virgin olive oil
- 1/4 cup sherry wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cayenne pepper
Cooking time 150mins
Adapted from foodandwine.com
In a food processor, combine the parsley and garlic with the olive oil and vinegar and pulse until smooth. Refrigerate the chimichurri for at least 2 hours or up to 8 hours before serving.
Using a sharp chef’s knife, make a 1/4-inch cut lengthwise in the top of the tenderloin. Turning the tenderloin and rolling it out as you go, spiral-cut the meat until you have a long, rectangular piece about 1/4 inch thick.
Light a grill. Season both sides of the tenderloin with salt and pepper. Rub all but one-third of the chimichurri over the meat and grill over moderately high heat, turning once, about 4 minutes for medium-rare meat; let rest for 5 minutes before slicing.
Meanwhile, in a bowl, mix the remaining chimichurri and olive oil. Season with salt and pepper and serve with the steak.
CHIMICHURRI SAUCE VARIATION:
In a blender or food processor*, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.
*Note: Several reviewers recommended cutting by hand as the blender/processor over processed the mixture giving it a soup consistency.