Nicaraguan-Style Churrasco
- 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
- 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.
garlic, bay leaves, jalapeno chiles, salt, fresh curly parsley, parsley, fresh oregano, white vinegar, extravirgin olive oil, beef tenderloin, salt
Taken from www.foodnetwork.com/recipes/nicaraguan-style-churrasco-recipe.html (may not work)