{"id":"06ab2a3e-39b7-4214-a65f-55d8130e6e92","url":"https://recipestripper.com/recipes/06ab2a3e-39b7-4214-a65f-55d8130e6e92","source_url":"https://www.foodnetwork.com/recipes/nicaraguan-style-churrasco-recipe-1955829","title":"Nicaraguan-Style Churrasco","description":"This Nicaraguan-Style Churrasco recipe brings bold, satisfying flavor to your table with minimal effort. A true crowd pleaser. Get the recipe.","servings":6,"servings_text":"6 to 8 servings","prep_time":"P0Y0M0DT0H15M0.000S","cook_time":"P0Y0M0DT0H6M0.000S","total_time":"P0Y0M0DT0H21M0.000S","ingredients":[{"text":"6 cloves garlic","item":"garlic","quantity":6,"unit":"clove"},{"text":"3 bay leaves","item":"bay leaves","quantity":3},{"text":"2 jalapeno chiles, with seeds, coarsely chopped","item":"jalapeno chiles, with seeds","quantity":2,"preparation":"coarsely chopped"},{"text":"1 1/2 tablespoons salt","item":"salt","quantity":1.5,"unit":"tbsp"},{"text":"1/2 cup finely minced fresh curly parsley","item":"finely minced fresh curly parsley","quantity":0.5,"unit":"cup"},{"text":"1/2 cup finely minced fresh flat-leaf parsley","item":"finely minced fresh flat-leaf parsley","quantity":0.5,"unit":"cup"},{"text":"1/4 cup finely minced fresh oregano","item":"finely minced fresh oregano","quantity":0.25,"unit":"cup"},{"text":"1/4 cup distilled white vinegar","item":"distilled white vinegar","quantity":0.25,"unit":"cup"},{"text":"1/3 cup extra-virgin olive oil","item":"extra-virgin olive oil","quantity":0.3333333333333333,"unit":"cup"},{"text":"1 (5-pound) whole beef tenderloin","item":"(5-pound) whole beef tenderloin","quantity":1},{"text":"Salt and freshly ground black pepper","item":"Salt and freshly ground black pepper"}],"instructions":[{"number":1,"text":"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."},{"number":2,"text":"Prepare a medium-hot fire in the grill."},{"number":3,"text":"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."},{"number":4,"text":"Lightly oil the grate and place meat on the grate. Grill for 3 minutes on each side for medium-rare."},{"number":5,"text":"Transfer the meat to a serving plate. Serve with the chimichurri on the side."}],"date_published":"2026-10-30T00:08:46.065246+00:00","date_modified":"2026-10-30T00:08:46.065246+00:00"}