Recipe courtesy of Douglas Rodriguez

Nicaraguan-Style Churrasco

  • Total: 21 min
  • Prep: 15 min
  • Cook: 6 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. Prepare a medium-hot fire in the grill.
  3. 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.
  4. Lightly oil the grate and place meat on the grate. Grill for 3 minutes on each side for medium-rare.
  5. Transfer the meat to a serving plate. Serve with the chimichurri on the side.
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