Recipe courtesy of Douglas Rodriguez
Nicaraguan-Style Churrasco
- Total: 21 min
- Prep: 15 min
- Cook: 6 min
- Yield: 6 to 8 servings
Ingredients
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
Directions
- 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.
