| Total: | 21 min |
| Prep: | 15 min |
| Cook: | 6 min |
| Yield: | 6 to 8 servings |
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
- 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.
- Prepare a medium-hot fire in the grill.
- 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.
- Lightly oil the grate and place meat on the grate. Grill for 3 minutes on each side for medium-rare.
- Transfer the meat to a serving plate. Serve with the chimichurri on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 772 |
| Total Fat | 58 g |
| Saturated Fat | 21 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 55 g |
| Cholesterol | 234 mg |
| Sodium | 735 mg |
Reviews
Delicious! I love Nicaraguan Churrasco. Although I have to agree… the traditional nicaraguan chimichurri does not have, oregano, jalapeños and peppers, but honestly the spices will not hurt anyone it’s good to know that some ingredients can be replace, or add depending on someone’s taste. Great dish easy and flavorful.
Churrasco is a real tasty, tender and in general wondefull dish, simple to make and anyone can do it, the Chimichurri as described in your page is not how we make it in Nicaragua, doesn’t have OREGANO or Jalape?o peppers, it has Olive oil, salt, garlic, vinegar and parsley finnely chopped.
Cut back on the Jalapenos if you do not like spicy food. Otherwise quite easy to make.
So delicious, tender, and juicy-this dish is great for occasions from barbecues to dinner parties. It’s also not difficult to prepare!