“The Churrasco” Beef Tenderloin
Chimichurri Sauce:
3 bunches of curly parsley, chopped
6 tablespoons chopped fresh garlic (about 16 cloves)
2 cups extra virgin olive oil
1 cup white vinegar
Coarse salt and freshly ground pepper
The Churrasco:
1 beef tenderloin, center cut
Coarse salt and freshly ground pepper
Chimichurri Sauce:
Combine all of the ingredients in a food processor and let sit for at least 2 hours before serving.
The Churrasco:
Trim away all of the visible fat and gristle from the beef tenderloin; cut out a 40inch portion from the center. Make a half-turn with center cut portion. Make a cut along the 4-inch side parallel to cutting board and continue to cut in a jelly-roll fashion so that you are “rolling out” the steak. When finished, it should be a rectangular piece of meat, about ¼ -inch thick. Add salt and pepper to taste. Baste with the Chimichurri Sauce. Grill on a very hot fire to desired doneness. Serve with additional Chimichurri Sauce on the side. Serves 6.