Total Time
35mins
Prep 30 mins
Cook 5 mins

Barbecued beef tenderloin with a cilantro, mint leaves, garlic and flat leaf parsley chimichurri - This is so good!! I saw it made on a barbecue special on food network, the recipe is from Steven Reichlen. It is actually very easy to make. It calls for a 5-6" piece of tenderloin that you slice to make little "slabs" but I have just used steaks as well. I had to look up the word churrasco to find out what it was, it is pronounced "shoo ras koo" and means Brazilian barbecue.

Ingredients Nutrition

Directions

  1. Prepare the chimichurri.
  2. Combine the herbs and garlic in a food processor and finely chop.
  3. Add the oil, vinegar, water, salt, pepper and hot pepper flakes and process to make a thick sauce.
  4. Correct the seasoning, adding salt or vinegar to taste.
  5. The chimichurri should be highly seasoned.
  6. Pour 1/4 of the chimichurri into a baking dish just large enough to hold the tenderloin.
  7. Holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat even slices. Place each slice between 2 sheets of plastic wrap and pound with a meat cleaver to a thickness of 1/4 inch.
  8. Arrange the steaks on top of the chimichurri in the baking dish.
  9. Pour another 1/4 of the chimichurri on top.
  10. Marinate the beef for 30 minutes to 1 hour.
  11. Set up your grill for direct grilling and preheat to high.
  12. (We have done this on our gas grill and it was awesome, and we have done it on the charcoal grill with smoke chips - yummy!).
  13. Arrange the beef slices on the grate on the diagonal and grill until cooked to taste, about 2 minutes a side for medium-rare, rotating the slice 90 degrees after 1 minute to create an attractive crosshatch of grill marks.
  14. Transfer the churrasco to plates or a platter and serve with the remaining chimichurri sauce on the side.
  15. (We actually prefer it without the additional sauce on the side).
  16. (Do not overcook, it is not nearly as good well done!).

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