Nicaraguan-Style Churrasco
Recipe: https://recipestripper.com/recipes/06ab2a3e-39b7-4214-a65f-55d8130e6e92
Original source: https://www.foodnetwork.com/recipes/nicaraguan-style-churrasco-recipe-1955829

This Nicaraguan-Style Churrasco recipe brings bold, satisfying flavor to your table with minimal effort. A true crowd pleaser. Get the recipe.
Yield: 6 to 8 servings
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H21M0.000S

Ingredients
- 6 cloves garlic
- 3 bay leaves
- 2 jalapeno chiles, with seeds, coarsely chopped
- 1 1/2 tablespoons salt
- 1/2 cup finely minced fresh curly parsley
- 1/2 cup finely minced fresh flat-leaf parsley
- 1/4 cup finely minced fresh oregano
- 1/4 cup distilled white vinegar
- 1/3 cup extra-virgin olive oil
- 1 (5-pound) whole beef tenderloin
- 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.