-
1
Prepare the chimichurri.
-
2
Combine the herbs and garlic in a food processor and finely chop.
-
3
Add the oil, vinegar, water, salt, pepper and hot pepper flakes and process to make a thick sauce.
-
4
Correct the seasoning, adding salt or vinegar, to taste.
-
5
The chimichurri should be highly seasoned.
-
6
Pour a 1/4 of the chimichurri into a baking dish just large enough to hold the tenderloin.
-
7
Holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat even slices.
-
8
Place each slice between 2 sheets of plastic wrap and pound with the side of a cleaver (or a scaloppini pounder) to a thickness of 1/4-inch.
-
9
Arrange the steaks on top of the chimichurri in the baking dish.
-
10
Pour another 1/4 of the chimichurri on top.
-
11
Marinate the beef for 30 minutes to 1 hour.
-
12
Set up the grill for direct grilling and preheat to high.
-
13
If using charcoal, toss the chips directly on the coals.
-
14
If using gas, place them in the smoker box and preheat until you see smoke.
-
15
If your grill lacks a smoker box, use a foil smoking pouch.
-
16
Arrange the beef slices on the grate on the diagonal and grill until cooked to taste, about 2 minutes a side for medium-rare, rotating the slices 90 degrees after 1 minute to create an attractive crosshatch of grill marks.
-
17
Transfer the churrasco to plates or a platter and serve with the remaining chimichurri sauce on the side.
