Churrasco with Chimichurri
- ACTIVE: 30 MIN
- TOTAL TIME: 2 HR 30 MIN
- SERVINGS: 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.
- 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.
Berry-dense, concentrated Syrah: 2010 Barrel 27 Right Hand Man.