Churrasco with Chimichurri

1. 1

   In a food processor, combine the parsley and garlic with the 3/4 cup of olive oil and the vinegar and pulse until smooth.

2. 2

   Refrigerate the chimichurri for at least 2 hours or up to 8 hours.

3. 3

   Using a sharp chefs knife, make a 1/4-inch, lengthwise cut in the top of the tenderloin.

4. 4

   Turning the tenderloin and rolling it out as you go, spiral-cut the meat until you have a long, rectangular piece about 1/4 inch thick.

5. 5

   Light a grill.

6. 6

   Season both sides of the tenderloin with salt and pepper.

7. 7

   Rub all but one-third of the chimichurri over the meat and grill over moderately high heat, turning once, about 4 minutes for medium-rare meat; let rest for 5 minutes before slicing.

8. 8

   Meanwhile, in a bowl, mix the remaining chimichurri and olive oil.

9. 9

   Season with salt and pepper and serve with the steak.

* Per serving · 4 servings · Values may vary.

No additional tips available.