Nicaraguan-Style Steak / Churrasco
- Reviews 3
Ready In: 39 mins
Serves: 4-6
Ingredients
- 1 1⁄2 lbs beef tenderloin steaks, preferably center cut
- 1 large bunch parsley, fresh Italian (flat-leaf)
- 4 garlic cloves, peeled
- 1 cup olive oil
- 1⁄4 cup red wine vinegar (to taste)
- 3 tablespoons water
- 1 1⁄2 teaspoons salt (to taste)
- 1 teaspoon black pepper, finely ground (to taste)
Directions
- Place the piece of tenderloin lengthwise on the cutting board. Holding the knife parallel to the cutting board, cut the meat into 4 flat, even horizontal strips. Place each strip between two sheets of plastic wrap and pound with the side of a cleaver or with a rolling pin to a thickness of 1/4 inch. Arrange the steaks in a nonreactive baking dish.
- Prepare the chimichurri. Combine the parsley and garlic in a food processor and process until finely chopped. Add the oil, 1/4 cup vinegar, water, 1 1/2 teaspoons salt, and 1 teaspoon pepper and process to make a thick sauce. Correct the seasoning, adding salt, pepper, or vinegar as necessary; the mixture should be highly seasoned. Place half the chimicurri in a bowl or crock for serving; pour the remainder over the meat. Cover and let marinate in the refrigerator, 30 minutes, turning several times.
- Preheat the grill to high.
- When ready to cook, oil the grill grate. Drain the beef and place it on the hot grate. Grill, turning with tongs, until cooked to taste, 1 to 2 minutes per side for medium- rare. Serve with the remaining chimichurri sauce.
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