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Clean recipe · foodnetwork.com

Nicaraguan-Style Churrasco

This Nicaraguan-Style Churrasco recipe brings bold, satisfying flavor to your table with minimal effort. A true crowd pleaser. Get the recipe.

Original recipe: foodnetwork.com

Yield:
6 servings
Prep:
P0Y0M0DT0H15M0.000S
Cook:
P0Y0M0DT0H6M0.000S
Total:
P0Y0M0DT0H21M0.000S
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Ingredients

  1. 6 cloves garlic
  2. 3 bay leaves
  3. 2 jalapeno chiles, with seeds, coarsely chopped
  4. 1 1/2 tablespoons salt
  5. 1/2 cup finely minced fresh curly parsley
  6. 1/2 cup finely minced fresh flat-leaf parsley
  7. 1/4 cup finely minced fresh oregano
  8. 1/4 cup distilled white vinegar
  9. 1/3 cup extra-virgin olive oil
  10. 1 (5-pound) whole beef tenderloin
  11. Salt and freshly ground black pepper

Instructions

  1. To make the chimichurri, combine the garlic, bay leaves, jalapenos, and salt in a mortar and mash with a pestle until a smooth paste is formed (or you can puree with a small amount of vinegar in a blender). Transfer to a mixing bowl and add the parsleys and oregano. Whisk in the vinegar and olive oil until well combined. Set aside.
  2. Prepare a medium-hot fire in the grill.
  3. Trim the meat and remove any silverskin. Cut into 2 1/2-inch-thick rounds. Take the boning knife and cut in a circular motion so each round becomes one flat, long strip. Then, with a butcher's mallet, pound the meat lightly. Season each strip generously with salt and pepper on each side.
  4. Lightly oil the grate and place meat on the grate. Grill for 3 minutes on each side for medium-rare.
  5. Transfer the meat to a serving plate. Serve with the chimichurri on the side.