Churrasco, a Portuguese term for grilled meat, is a backbone of many Latin American cuisines. Michael Cordúa makes his with butterflied tenderloin, Nicaraguan-style.
• Prep time: 30 minutes
• Cook time: 2 hours
• Yield: Serves 8
• 2 bunches curly parsley (8 ounces), thick stems discarded
• 1/3 cup garlic cloves, crushed
• 3/4 cup plus 3 tablespoons extra-virgin olive oil
• 3 tablespoons white wine vinegar
• 2 pounds trimmed center-cut beef tenderloin
• Kosher salt
• Freshly ground pepper
- In a food processor, combine the parsley and garlic with the 3/4 cup of olive oil and the vinegar and pulse until smooth. Refrigerate the chimichurri for at least 2 hours or up to 8 hours.
- Using a sharp chef’s knife, make a 1/4-inch, lengthwise cut in the top of the tenderloin. Turning the tenderloin and rolling it out as you go, spiral-cut the meat until you have a long, rectangular piece about 1/4 inch thick.
- Light a grill. Season both sides of the tenderloin with salt and pepper. Rub all but one-third of the chimichurri over the meat and grill over moderately high heat, turning once, about 4 minutes for medium-rare meat; let rest for 5 minutes before slicing.
- Meanwhile, in a bowl, mix the remaining chimichurri and olive oil. Season with salt and pepper and serve with the steak.
This great family recipe is thanks to Food-and-Wine Recipes at https://www.foodandwine.com/recipes/churrasco-with-chimichurri