CHURRASCO WITH CHIMICHURRI RECIPE - (4.5/5)

Churrasco with Chimichurri Recipe - (4.5/5) image

Provided by lorik

Number Of Ingredients 16

Previous Next

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

Steps:

CHIMICHURRI: 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. CHURRASCO: 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.