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Churrasco with Chimichurri

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

Slideshow: Grilled Meats

  • Total Time:
  • Servings: 8

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  • 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


  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.
  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.
  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.
  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.

Contributed By Photo © Chris Court Published July 2013

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