© Chris Court
Active Time
30 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 8

Churrasco, a Portuguese term for grilled meat, is a backbone of many Latin American cuisines. Michael Cordúa makes his with butterflied tenderloin, Nicaraguan-style. Slideshow: Grilled Meats

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

Meanwhile, in a bowl, mix the remaining chimichurri and olive oil. Season with salt and pepper and serve with the steak.

Suggested Pairing

Berry-dense, concentrated Syrah: 2010 Barrel 27 Right Hand Man.

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