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

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)).
2. Transfer to a mixing bowl and add the parsleys and oregano.
3. Whisk in the vinegar and olive oil until well combined.
4. Set aside.
5. Prepare a medium-hot fire in the grill.
6. Trim the meat and remove any silverskin.
7. Cut into 2 1/2-inch-thick rounds.
8. Take the boning knife and cut in a circular motion so each round becomes one flat, long strip.
9. Then, with a butcher's mallet, pound the meat lightly.
10. Season each strip generously with salt and pepper on each side.
11. Lightly oil the grate and place meat on the grate.
12. Grill for 3 minutes on each side for medium-rare.
13. Transfer the meat to a serving plate.
14. 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)