Nicaraguan-style Steak / Churrasco

Total Time: 39 mins Preparation Time: 35 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 1 1/2 lbs beef tenderloin steaks, preferably center cut
• 1 large bunch parsley, fresh italian (flat-leaf)
• 4 garlic cloves, peeled
• 1 cup olive oil
• 1/4 cup red wine vinegar (to taste)
• 3 tablespoons water
• 1 1/2 teaspoons salt (to taste)
• 1 teaspoon black pepper, finely ground (to taste)

Recipe

• 1 place the piece of tenderloin lengthwise on the cutting board. holding the knife parallel to the cutting board, cut the meat into 4 flat, even horizontal strips. place each strip between two sheets of plastic wrap and pound with the side of a cleaver or with a rolling pin to a thickness of 1/4 inch. arrange the steaks in a nonreactive baking dish.
• 2 prepare the chimichurri. combine the parsley and garlic in a food processor and process until finely chopped. add the oil, 1/4 cup vinegar, water, 1 1/2 teaspoons salt, and 1 teaspoon pepper and process to make a thick sauce. correct the seasoning, adding salt, pepper, or vinegar as necessary; the mixture should be highly seasoned. place half the chimicurri in a bowl or crock for serving; pour the remainder over the meat. cover and let marinate in the refrigerator, 30 minutes, turning several times.
• 3 preheat the grill to high.
• 4 when ready to cook, oil the grill grate. drain the beef and place it on the hot grate. grill, turning with tongs, until cooked to taste, 1 to 2 minutes per side for medium- rare. serve with the remaining chimichurri sauce.