Churrasco With Chimichurri
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Cilantro Leaves1 cup
Parsley (flat-leaf)6 cloves
Garlic (fresh, peeled)1 cup
Extra-Virgin Olive Oil1 cup
White Vinegar1 cup
Water1 tsp
Salt1 tsp
Black PepperDirections:
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 a 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
8
Place each slice between 2 sheets of plastic wrap and pound with the side of a cleaver (or a scaloppini pounder) to a thickness of 1/4-inch
9
Arrange the steaks on top of the chimichurri in the baking dish
10
Pour another 1/4 of the chimichurri on top
11
Marinate the beef for 30 minutes to 1 hour
12
Set up the grill for direct grilling and preheat to high
13
If using charcoal, toss the chips directly on the coals
14
If using gas, place them in the smoker box and preheat until you see smoke
15
If your grill lacks a smoker box, use a foil smoking pouch
16
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 slices 90 degrees after 1 minute to create an attractive crosshatch of grill marks
17
Transfer the churrasco to plates or a platter and serve with the remaining chimichurri sauce on the side