Nicaraguan-Style Churrasco

Total Time:
21 min
15 min
6 min

6 to 8 servings

  • Parsley Chimichurri:
  • 6 cloves garlic
  • 3 bay leaves
  • 2 jalapeno chiles, with seeds, coarsely chopped
  • 1 1/2 tablespoons salt
  • 1/2 cup finely minced fresh curly parsley
  • 1/2 cup finely minced fresh flat-leaf parsley
  • 1/4 cup finely minced fresh oregano
  • 1/4 cup distilled white vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 (5-pound) whole beef tenderloin
  • Salt and freshly ground black pepper
  • To make the chimichurri, combine the garlic, bay leaves, jalapenos, and salt in a mortar and mash with a pestle until a smooth paste is formed (or you can puree with a small amount of vinegar in a blender)). Transfer to a mixing bowl and add the parsleys and oregano. Whisk in the vinegar and olive oil until well combined. Set aside.

  • Prepare a medium-hot fire in the grill.

  • Trim the meat and remove any silverskin. Cut into 2 1/2-inch-thick rounds. Take the boning knife and cut in a circular motion so each round becomes one flat, long strip. Then, with a butcher's mallet, pound the meat lightly. Season each strip generously with salt and pepper on each side.

  • Lightly oil the grate and place meat on the grate. Grill for 3 minutes on each side for medium-rare.

  • Transfer the meat to a serving plate. Serve with the chimichurri on the side.

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