Churrasco'S Steak

• 3 bunches curly parsley, finely chopped
• 6 Tbsp finely chopped fresh garlic
• 2 cups extra virgin olive oil
• 1 cup white vinegar
• Salt and pepper to taste
• beef tenderloin

1. Combine all ingredients and let sit at least 2 hours before serving. It is
2. excellent on all grilled meats, especially the churrasco. Yield: 3 cups.
3. Trim all visible fat and gristle from a fresh beef tenderloin. Cut out a
4. 4" portion from the center. With a sharp knife, starting from one side,
5. carve it in a jelly-roll fashion. Baste in chimichurri sauce (recipe
6. follows), and season with salt and pepper to taste. Grill on a very hot fire
7. to desired degree of doneness. (Note: A slow fire will dry the churrasco
8. because it is extremely low in fat content.)

curly parsley, fresh garlic, extra virgin olive oil, white vinegar, salt, beef tenderloin

Taken from www.epicurious.com/recipes/member/views/churrascos-steak-1214656 (may not work)