Recipe courtesy of David Rosengarten
Churrasco
- Level: Easy
- Yield: 2 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1067
- Total Fat
- 95
- Saturated Fat
- 24
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 47
- Cholesterol
- 193
- Sodium
- 134
Ingredients
1 pound chunk of beef tenderloin, preferably from the chateaubriand section
1 densely packed cup of parsley leaves
5 large cloves of garlic
1/2 cup olive oil
2 teaspoons dried oregano
Directions
- Cut the fillet, jelly-roll fashion, into a wide, flat steak. Separate into serving portions (how many pieces will depend on how the steak "unfolds"). Place the parsley, garlic, olive oil and oregano in a food processor. Puree. Season with salt and pepper. Combine the parsley marinade and the steaks in a wide, shallow bowl. Cover and marinate at room temperature for 30 minutes. Grill steaks. Serve rare.;